Hoisin sauce

Stir Fried Chicken And Vegetables

Stir Fried Chicken And Vegetables

Does stir fried chicken ever get old? Not in my book, for sure 🙂
Its beauty lays in large part in its versatility.
Not only can it be served with or without sauce, but there is no limit to the number of variations with which you can prepare the sauce. If you choose to prep it with sauce, you can include hoisin sauce, soy sauce, fermented bean sauce, oyster sauce, chili sauce, yuzu-soy sauce, kecap manis, etc, etc. You can serve it over stir fried noodles, fried noodles, steamed rice, fried rice, steamed buns; with a myriad of different vegetables, mushrooms and even potatoes (in some part of China potatoes are rather common).
When I cook stir fried chicken at home (or most other stir fries, for that matter), it rarely has the same ingredients twice – if ever.
But, all stir fries (and any other dish) I prepare at my home have one thing in common – I put a lot of love in them, therefore they all are delicious 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Stirfry  on  ChefsOpinion
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Click here for more  Chicken  on  ChefsOpinion
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Click here for  Chinese Steamed Rice (Fan)   on  ChefsOpinion
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Click here for  Kecap Manis (Ketjup Manis)  on  ChefsOpinion
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Stir Fried Chicken And Vegetables

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Stir Fried Chicken And Vegetables

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Convenient Food (Pansit/Pancit)

 

Convenient Food (Pansit / Pancit)

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Having visited the  Philippines  in the mid-to late 70’s often, and then lived and worked there for 4 years during the early 80’s, my eating habits have been strongly influenced by its wonderful food, especially the appreciation of fresh, well-seasoned vegetables and a myriad of exotic fruit.
While there are too many favorite dishes to mention, three groups of dishes stand out –
Roasted pork in its many forms,
Vegetable dishes with steamed rice in great variations,
– and, of course,
Pancit, in its countless, tasty incarnations. 🙂  (See a list of many different pancit at the bottom of this page)
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In Filipino cuisine, pancit or pansit are noodles. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí) which literally means “convenient food.” (Wiki excerpt)
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My version today is a typical “homestyle pansit”, in that one uses pansit noodles with some protein (optional) and some vegetables, whatever one finds in the market that day. (When I was living there, regular folks bought all food that was not dried, fresh in the market every day. Few working -class families could afford a fridge, never mind a freezer. By the way, it was the same when I was a small kid back in Germany, my mom got her first fridge when I was about 6 years old. We did, however, have a freezer, albeit only during winter time –  it was the shelf in front of our kitchen window which during the rest of the year held plants and flowers 🙂  
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The great convenience of pancit noodles is that you cook them right in the stock you are using. The noodles will keep their “al dente” texture even if you add a bit too much stock or if you cook them a minute longer as you should. They will soak-up all the stock and its flavor, as long as they have simmered for a few minutes and then rest in the stock until done. Convenience food ! 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pinoy Food  on  ChefsOpinion
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Convenient Food (Pansit / Pancit)

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Convenient Food (Pansit / Pancit)

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Convenient Food (Pansit / Pancit)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Wiki excerpt:

  • Buko Pancit (coconut strips are substituted for noodles, a specialty of Quezon province)
  • Pancit Abra (common in Northern Luzon particularly in the province of Abra)
  • Pancit Alanganin
  • Pancit ni Juli
  • Pancit Alahoy
  • Pancit Batchoy
  • Pancit Bato is local to the Bicol Region; especially the town of Bato in Camarines Sur.
  • Pancit Bihon Guisado
  • Pancit Bihongundoy
  • Pancit Cabagan
  • Pancit Canton (Lo mein and chow mein)
  • Pancit Canton Ilonggo
  • Pancit Chami (Lucena City, Quezon)
  • Pancit Estacion (Tanza, Cavite)
  • Pancit Habhab (Lucban, Quezon)
  • Pancit Kilawin (a variety pancit originated from Rosario, Cavite. In lieu of pancit noodles, shredded unripe papaya fruit is used cooked with vinegar and fish. Usually partnered with Dinuguan dish)
  • Pancit Kinalas (Naga City, Camarines Sur)
  • Pancit Lanu (San Vicente Street in San Pedro, Laguna)
  • Pancit Lomi (Batangas)
  • Pancit Lucban
  • Pancit Luglog
  • Pancit Malabon
  • Pancit Mami (round egg noodles)
  • Pancit Mayaman (Guinayangan, Quezon)
  • Pancit Miki (round egg noodles)
  • Pancit Míki-Bíhon Guisado (round egg noodles + bihon)
  • Pancit Olongapo (Pancit Miki with Sarsa sauce. Miki cooked in tradition added with sarsa a thickened chicken and pork broth, darkened a little with soy sauce of choice)
  • Pancit Molo (wonton soup with wonton wrappers added to the broth, serving as its “noodles”)
  • Pancit Moròng
  • Pancit Palabok
  • Pancit Pula (variation of Pancit Miki from Batangas City)
  • Pancit Pusit
  • Pancit Sotanghon
  • Pansit Sabaw (Pansit Miki with soup)
  • Pansit Tuguegarao or Batil Patong
  • Pansit Sinanta (also from Tuguegarao, consists of flat egg noodles, bihon, clams and chicken, with broth colored with annatto)

Pancit bihon (bijon)

Pancit bihon (aka bijon) is the type usually associated with the word “pancit“, very thin rice noodles fried with soy sauce some citrus, possibly with patis, and some variation of sliced meat and chopped vegetables. The exact bihon composition depends on someone’s personal recipe but usually, Chinese sausage and cabbage are the basic ingredients in a pancit bihon.

Pancit palabok and pancit luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Luglug uses a thicker noodle than the traditional bihon of a pancit palabok. Both pancit dishes use a round rice noodle (often specifically labeled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:

  • Shrimp, (the size and shell-on or shell-off depending on preference)
  • Crushed or ground pork rind
  • Hard-boiled egg (sliced into disks or quartered lengthwise or chopped)
  • Tinapa (smoked fish) flakes
  • Freshly minced green onion

Pancit palabok/pancit luglog and pancit canton are communal comfort food, and can be found at nearly all Filipino potluck parties. They are best made and eaten in batches for they are easily consumed.

Pancit sotanghon is a cellophane noodle soup with a chicken broth base. It may include some kind of meat and vegetable. A typical sotanghon is made with calamansi, sliced straw mushrooms, slivered dark-meat chicken and green onion.

Batil patong is not commonly known outside of Tuguegarao in the province of Cagayan in Northern Luzon, Philippines. It is an unusual noodle dish with a sauce based on soy and “cara-beef” beef broth. It is served with two piquant side dishes: a cup of egg-drop soup made with the same cara-beef broth; and a dish of chopped onions, vinegar or calamansi, chili peppers, and soy sauce. The noodles are usually wheat-based and are topped with ground cara-beef, pork liver, mung bean sprouts, and poached egg from whence the name batil patong literally “scrambled and placed on top” is thought to be derived. Sometimes, other vegetables, crushed pork-rind cracklings or chorizos are also added on top.

Pancit Lomi Originally from Batangas, Pancit Lomi is usually sold in eateries across the province. With the mobility of the Filipinos; however, other people got wind of pancit lomi and now you will see different lomihans (eateries with just lomi) whipping up their own pancit lomi, panciterias (eateries specializing in pancit) adding it in their menu, and carinderias (which are usually offering the usual viands and not pancit) starting to offer it alongside its other rice-based meals.

Seaweed pancit

Tiwi, Albay residents created a new pancit made from seaweed, which has health benefits. It is rich in calcium and magnesium and the seaweed noodles can be cooked into pancit canton, pancit luglug, spaghetti, or carbonara.

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Hans’ Pork Buns (Not David Chang’s Pork Buns)

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David Chang’s  pork buns have achieved a mythical status only American “foodies “would allow to be bestowed upon a simple steamed bun, smeared with hoisin sauce and topped with salt and sugar seasoned pork belly and pickled cucumbers.
When I had these wonderful little sandwiches a few years back in New York I was truly smitten by their delicious simplicity, but I never understood their immense cult following. My only explanation would be that pork belly, pickled cucumbers and steamed buns are fairly new to most folks who fall all over them self touting these “innovative” ingredients and combinations. (Kind of making fools of them self by flaunting their lack of experience with international cuisine while considering them self “foodies” and “experts”). Steamed pork buns are a traditional staple in many Asian cuisines, especially in China. There are infinite numbers of great variations out there, one better than the next.
Today, I want to introduce you to my own version of the pork bun. For this version, I am using kaiser roll (a very light version) instead of the traditional steamed bun and introduce my pork to a lot more flavor and texture. I consider my pork buns not necessarily to be better but definitely tastier and more textural interesting. You’ll be the judge 🙂
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Bon Appetit !   Life is Good !
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Hans' Pork Belly Bun

Hans’ Pork Belly Bun

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Hans' Pork Belly Bun

Hans’ Pork Belly Bun

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top pork with cucumber/radish and coarsely chopped cilantro

top pork with cucumber/radish and coarsely chopped cilantro

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Preparation :
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season porkbelly with salt and saute until golden brown

season porkbelly with salt and saute until golden brown

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when brown, remove pork and set aside

when brown, remove pork and set aside

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 saute onions in garlic oil  until lightly caramelized

saute onions in garlic oil until lightly caramelized

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add hoisin sauce, grated ginger, garlic paste

add hoisin sauce, grated ginger and garlic paste

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add oyster sauce

add oyster sauce

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add say sauce

add soy sauce

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add sriracha

add sriracha

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return pork to pan, add water

return pork to pan, add water

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simmer covered until pork is tender but NOT falling apart, remove pork, set aside, reduce sauce until thickened and onions are very soft, check / adjust seasoning

simmer covered until pork is tender but NOT falling apart, remove pork, set aside, reduce sauce until thickened and onions are very soft, check / adjust seasoning

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meanwhile, slice radishes and cucumber into julienne, season with kosher salt, let sit for 20 minutes, squeeze dry, discard juices

meanwhile, slice radishes and cucumber into julienne, season with kosher salt, let sit for 20 minutes, squeeze dry, discard juices add rice wine vinegar and white pepper, check / adjust seasoning

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cut pork into bit sized pieces

cut pork into bite-size pieces

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cut kaiser rolls in half, toast lightly

cut kaiser rolls in half, toast lightly

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top both halves of buns with onion/sauce

top both halves of buns with onion sauce

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add pork to bottom half of bun

add pork to bottom half of bun

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top pork with cucumber/radish and coarsely chopped cilantro

top pork with cucumber/radish and coarsely chopped cilantro

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Hans' Pork Belly Bun

Hans’ Pork Belly Bun

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Hans' Pork Belly Bun

Hans’ Pork Belly Bun

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Hans' Pork Belly Bun

Hans’ Pork Belly Bun

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Embarrassing secret revealed below. Continue to scroll if you think you can take it………..
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Hans' Pork Belly Bun The actual dinner portion :-) :-(

Hans’ Pork Belly Bun
The actual dinner portion 🙂 😦

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Hans' Pork Belly Bun

Hans’ Pork Belly Bun

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Hoisin Grilled Chicken Leg’s

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Many  a cook tries desperately and forever to find a great seasoning for a simple grilled chicken when the answer to the search is so simple:
Lime juice, sea salt, soy sauce, sriracha, granulated garlic and hoisin sauce. It really does not get much better and easier than that. If you’ve never tried it, go ahead and do and you will have arrived 🙂

Bon Appetit !   Life is Good !

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hoi sin grilled chicken leg's with simple salad in white balsamic vinaigrette

hoisin grilled chicken leg’s with simple salad in white balsamic vinaigrette

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grilling chicken

grilling chicken

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hoi sin grilled chicken leg's

hoisin grilled chicken leg’s

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hoi sin grilled chicken leg's

hoisin grilled chicken leg’s

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simple salad in white balsamic vinaigrette

simple salad in white balsamic vinaigrette

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(You don’t have to watch it, just click once)   Thank you 🙂
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Wings Glazed With Fermented Black Bean Sauce

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Wing’s  (like life itself) can become a bit boring if you don’t change the method of preparation once in a while, so last night’s wings got a different twist of flavor by marinating them for 24 hours in fermented black bean sauce, lime juice, hoisin sauce, sriracha, soy sauce and granulated garlic. Then roasted at 385 F for ninety minutes, basting often with the marinade. Good Stuff 🙂

Bon Appetit !   Life is Good !
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Wings Glazed With Fermented Black Bean Sauce

Wings Glazed With Fermented Black Bean Sauce

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Angel Burger

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If  mc donald would serve this thing, I would be there twice a week.What a difference to the usual boring, crappy patty in a bun. This one was spicy, crunchy, tasty, exciting. It combines some of my favorite ingredients, all in one bite :
Noodle pillow, brie cheese, hoisin sauce, spicy italian sausage, vine ripened tomatoes, sriracha sauce and sauteed cabbage and onions seasoned with soy, garlic and ginger.
Now, if this sounds like a hodgepodge to you, you are absolutely right, but it is a hodgpodge where everything comes together just fine and forms a harmonious entity which is just wonderful in its complexity of texture and taste 🙂
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Bon Appetit !   Life is Good !
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Angel Burger

Angel Burger

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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you 🙂
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Asian Style Chicken Wings in Oyster Sauce

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Asian Style Chicken Wings

Asian Style Chicken Wings

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This  is one of the dishes I could eat three times a week without getting tired of it anytime soon.
Breakfast, lunch, dinner, snack. Feed me anytime with this stuff and I’ll be happy 🙂
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Ingredient’s :

Chicken wings,
Bok choy,   cut into large pieces
Red peppers,   cut into triangles, keep stems and leaf’s seperate
Dry shiitake mushrooms,   soaked in warm water
Onions, large diced
Garlic,   paste
Ginger, grated
Peanut oil,
Chicken stock,
Sherry wine,
Oyster sauce,
Hoisin sauce,
Soy sauce,
Sesame oil,
Kosher salt,
Cayenne pepper,

Method :

Saute seasoned wings in peanut oil until almost cooked trough. Remove from heat to absorbent paper. Saute onions, peppers, bok choy stems, garlic and ginger until fragrant. Add sauces and sesame oil, wings, shiitake, scallions and bok choy leaves. Mix well, serve with fan.  (chinese steamed rice)

Recipe for  “Fan

Bon Appetit !   Life is Good !

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Stir Fried Vegetables, Egg and Walnuts

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Today  I read this article about healthy living. One of the main paths to a healthy life is supposedly to refrain from eating animal protein. But, as you all know, healthy or not, I just love animal protein once in a while. Chicken, pork, lamb,beef, seafood, duck, goose, I love it all.
But, tonight I had a strong craving for rice and vegetables. Since Bella is usually my only dinner guest, I mostly  get to decide on the menu all by myself. So today’s dinner came along that ” healthy path ” .
“Despite” being healthy, it was delicious and a joy to eat. But tomorrow – Steak 🙂

Fan ( Chinese steamed rice ) recipe  HERE
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Stir Fried Vegetables, Egg & Fan

Stir Fried Vegetables, Egg & Walnut

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Ingredient’s :

Broccoli,   floretes, blanched
Bean sprouts,
Red radishes,  quartered,
Shiitake mushrooms,   sliced
Chili’s,  seeded, quartered
Onion,   julienned
Eggs,   hardboiled, Quartered
Walnuts,   candied
Ginger,   grated
Garlic,   paste
Scallions,   sliced
Cilantro,   chopped
Hoi sin sauce,
Soy sauce,
Sesame oil,
Peanut oil,   to saute
Chicken stock,
Corn starch slurry,
Kosher salt,
Cayenne pepper,
Chili oil,
Sesame seeds,   toasted
Fan,

Method :

Saute walnuts in sugar until sugar starts to brown, set aside. Saute onions until translucent, add ginger and garlic, saute until fragrant, Add broccoli, shiitake, radish, scallion and chili’s and saute until heated through. Add chicken stock, soy sauce, hoisin sauce, salt and pepper, bring to a simmer. Add slurry, simmer for a few seconds. Remove from heat, add bean sprouts. Adjust seasoning if necessary. Add eggs. To serve, top with walnuts, sprinkle with cilantro, drizzle with chili oil. Sprinkle fan with toasted sesame seeds.

Bon Appetit !   Life is Good !

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Spicy Squid & Vegetables

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This  recipe work’s as well with other seafood, such as shrimp, mussels, lobster, cuttlefish, octopus, etc. Even chicken, beef, pork, or all vegetables for a vegetarian version, you name it. But here,  squid it is. The secret to a successful squid dish is to not overcook the squid.  Sauteing  a few seconds in a very hot pan, then removing them and adding back to the dish at the very end of the dishes cooking process, making sure they don’t simmer or boil anymore, will do the trick.
Enjoy  🙂
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Ingredient’s :

Squid,  cleaned, cut into squares
Potatoes,  peeled, cut into thick slices, cooked
Corn on the cob,  sliced, cooked
Cauliflower,  rosettes, blanched
Tomatoes,  diced
Onions,  diced
Garlic,  paste
Cilantro,  coarsely chopped
Kosher salt,
Hoisin sauce,
Scotch bonnet hot sauce,
Soy sauce,
Ketchup,
Peanut oil,  to saute,

Method :

Saute squid on high heat until opaque, 3-4 seconds, remove, reserve.
Saute garlic and onions until fragrant, add all other ingredients
and saute until heated through. Remove from heat, mix with squid.
To serve, sprinkle with fair amount of cilantro.

Bon Appetit !   Live is Good !
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