Dijeoteu Hankuk Mas-issneun (Delicious Korean Desserts)

Hangwa is the Korean term for sweets and husik is the term for dessert. Remember these words well on your next visit to South Korea because undoubtedly, you will want to partake in what the country has to offer in terms of after-dinner treats.

Tteok

A traditional Korean rice cake made from glutinous rice flour, Tteok has been around since the Three Kingdoms Period from two millennia ago. Tteok can be boiled or steamed, while gangjeong more specifically refers to rice cakes that are fried and coated. Tteok is a favorite during celebrations, and is commonly served during weddings and birthdays.

This iconic Korean dessert even has its own museum, showing the different varieties and kitchen equipment used in preparing it. A special rice cake called songpyun is served traditionally during Chuseok, the Korean day of thanksgiving. Songpyun is shaped into a half-moon (to suggest that life is incomplete with much more to accomplish) and filled with beans or sesame seeds with honey. It is usually steamed with pine needles to imbue it with a distinctive fragrance.

KOREAN FOOD TRIVIA!

Kimchi is a Korean spicy hot fermented pickleseasoned with garlic, chiles, onion, ginger and other spices.  Different vegetables are used, such as cabbage, Chinese turnips and cucumbers. It is stored in sealed jars and either buried or stored in underground cellars for up to a month.

It’s Korea’s most popular side dish

More Kimchi trivia:

• Koreans say “kimchi” instead of “cheese” when taking photos.
• Kimchi is so popular that Korean airlines serve it in tiny pouches on every flight. Travel pouches of kimchi can be found in any Korean supermarket—they’re popular with Koreans who are traveling to milieus that might be lacking in kimchi.
• Many Koreans have special kimchi refrigerators in their homes.
• The first Korean astronaut, Ko San, blasted off to space this year with kimchi. The bacteria was removed—after plenty of research by the Korean Atomic Energy Research Institute.

Jajangmyeon

Jjajangmyeon has reached cult status in Korea and is hailed as one of the country’s national dishes, it is probably the most popular delivery noodle dish and is definitely one of the most delicious Korean noodle dishes in my opinion. The early ancestor of jjajangmyeon is the Chinese classic black bean noodles or known as zhaziangmian 炸酱面- both names literally translate to ‘fried sauce noodles’.  Most of the Chinese dishes found in Korea hail from northern China due to geographical proximity and were brought in by Chinese immigrants to Korea via the Incheon port about 100 years ago. Jjajangmyeon however bears little resemblance to the original in both method of cooking and taste. Jjajangmyeon includes a lot of different vegetables like zucchini, carrots, potato and radish in the sauce while a typical Chinese cook would probably never dream of adding such into zhaziangmian. Different as these dishes are, I find both versions delicious and as is traditional, I love eating myjjajangmyeon with danmuji (yellow pickled radish) which is also an essential ingredient when making kimbap.

In a typical Korean Chinese restaurant, jjajangmyeon is usually made with freshly handmade noodles (sutamyeon) while the mainstay of the sauce is chunjang (pictured below), a paste made from roasted soybeans and caramel.  I did not have the luxury of fresh handmade noodles, hence I used a dried variety of wheat noodles used for jjajangmyeon (pictured below) – if you can’t find these noodles either, you can substitute with other wheat noodles or even linguini.  If you are Asian, it is probably hard to be ignorant of hallyu – the Korean wave referring to the widespread ‘exportation’ of Korean culture especially via the country’s entertainment industry to most parts of Asia.  Admittedly, I used to be addicted to such dramas but nowadays if I do catch one, my eyes will be more glued to the food since as a food blogger, I am constantly on the look-out for new cooking ideas – such is the life of a food blogger! Jjajangmyeon features heavily on a lot of Korean dramas’ menus, one is almost always bound to see the characters slurping up these yummy noodles.  Looks like Korean dramas are now doing what Chinese immigrants used to do i.e. introducing its’ cuisine to foreigners!

–Rosalyn Tuazon

Sources:

http://www.foodreference.com/html/fkimcheekimchi.html

http://www.dailyspark.com/blog.asp?post=exotic_eats_kimchi_gimchi_or_kimchee

http://www.smokywok.com/2011/01/jjajangmyeon-korean-black-bean-noodles.html

http://www.koreanbapsang.com/2011/05/jajangmyeon-noodles-in-black-bean-sauce.html#.UT1R9oRYtc8

Dijeoteu Hankuk Mas-issneun (Delicious Korean Desserts)

Hangwa is the Korean term for sweets and husik is the term for dessert. Remember these words well on your next visit to South Korea because undoubtedly, you will want to partake in what the country has to offer in terms of after-dinner treats.

Tteok

A traditional Korean rice cake made from glutinous rice flour, Tteok has been around since the Three Kingdoms Period from two millennia ago. Tteok can be boiled or steamed, while gangjeong more specifically refers to rice cakes that are fried and coated. Tteok is a favorite during celebrations, and is commonly served during weddings and birthdays.

This iconic Korean dessert even has its own museum, showing the different varieties and kitchen equipment used in preparing it. A special rice cake called songpyun is served traditionally during Chuseok, the Korean day of thanksgiving. Songpyun is shaped into a half-moon (to suggest that life is incomplete with much more to accomplish) and filled with beans or sesame seeds with honey. It is usually steamed with pine needles to imbue it with a distinctive fragrance.

Yakgwa.

These fried honey cakes are made with wheat flour and sesame oil and shaped to look like chrysanthemums. The name yakgwa means “medicinal cookie”. The treats are now traditionally served with tea and offered to ancestors during Chuseok, or Korean harvest festival.

Dasik.

Dasik is made from sweet potato starch, pine pollen, honey, rice flour and herbs. Dasik is usually marked with a decorative stamp called dasikpan and comes in a variety of colors.

Jungkwa

This jello-like sweet is made from boiling fruits or plant roots in honey and syrup. Assorted fillings can be used in jungkwa, like melons, carrots and ginseng.

Sikhye

Sikhye is a sweet rice drink which may contain cooked rice or pine nuts. To make it, cooked rice is immersed in malt water and heated until rice grains float to the surface. The liquid is then separated and boiled with sugar and flavored with ginger. Sikhye is served chilled, and is also available in cans or bottles in convenience stores, groceries and jjimjilbang. A version which aids digestion is called andong sikhye and contains radishes and powdered pepper.

Sujeonggwa

This Korean sweet tea contains ginger and cinnamon and is quite fragrant and sweet. Prepared by brewing savoury ingredients, filtering solids and boiling once more with honey or brown sugar, sujeonggwa is a veritable fruit punch. The drink is often served on ice on particularly hot days. Pine nuts are a popular garnish.

Gyeong Dan

This sweet rice ball concoction is prepared by boiling glutinous rice until it floats. The rice ball is then coated with sesame seeds and cinnamon sugar or stuffed with red bean paste.

http://blog.asiahotels.com/delicious-korean-desserts/

Choco pie is Korea’s second most popular snack next to saewookkang. It is manufactured by Orion Confectionery which consists of two small round layers of cake with marshmallow filling, with chocolate covering, similar to a Moon Pie. Orion supplies the South Korean military with choco pies, which are given out to soldiers after their first week of basic training.

Hoppang is a popular hot snack commonly found in Korea especially during the winter season.

It is a pre-cooked ball of rice or wheat flour dough filled with red bean paste or other favorites such as vegetable, pizza, curry, and much more. Similar to Chinese Doushabao, hoppang is steamed to keep warm and sold at small food markets or convenience stores throughout the winter months, usually costing less than few US dollars.

Outside of Korea, hoppang is usually found in the frozen aisle of Korean supermarkets where each buns can be either steamed or microwaved, ready to be enjoyed within minutes.

Pepero is a biscuit stick covered or filled with chocolate as well as other sweets and nuts such as vanilla, strawberry, cheese and/or crushed almonds. This snack is so popular in Korea that it even has its own holiday named “Pepero Day” and its observance is similar to Valentine’s Day which is celebrated in America. Pepero Day is held on November 11, since the date “11/11” resembles four sticks of Pepero and it is observed mostly by young people and couples, who exchange Pepero sticks, other candies, and romantic gifts.

Lotte Confectionary Co., who owns the Pepero brand denies starting the holiday and instead states that they noticed a bump in sales around November 11th and after continued popularity, they decided to then encourage the holiday with special gift boxes and other promotions. According to one story, Pepero Day was supposedly started in 1994 at a girls’ middle school, where students exchanged Pepero sticks as gifts to wish one another to grow “as tall and slender as a Pepero”. But some suspect that Pepero Day was actually dreamt by Lotte’s marketing team. Pepero is available in different flavors such as regular chocolate, strawberry-flavored, almond chocolate, nude (chocolate in the center), nude lemon cheese, cocoa, and much more.

Saewookkang is considered one of the oldest and most popular snacks in Korea. It is about two-inches long in length, packed with savory andreal high quality shrimp flavors as opposed to artificial additives. It is slightly salty in taste and each piece is baked, forming tiny pores inside each cracker which makes it crunchy with every bite. Different variations from sprinkled herbs to hot & spicy shrimp flavors exist as well.

Since Korea is a peninsula surrounded by sea, seafood flavored snacks are surprisingly popular and something which everyone enjoys. A bag of this beloved snack can be found in almost every Korean household and often served in popular bars much like how party mix goodies are served elsewhere.

Saewookang was first introduced in 1971 and several billions of bags have been sold and consumed thus far.

Yangparing is a popular onion ring snack enjoyed by all ages and it’s the Korean version of Frito Lay’s Funyuns. It is made with premium ingredients and these playful rings have a crisp texture which are packed full of zesty onion flavors. It contains no MSG and it actually has 100mg less sodium than Funyuns per serving. This onion snack is so delicious that it must be experienced.

Next time you’re in the mood for a snack that’s out of the ordinary, try Korea’s yangparing which has a unique combination of great taste and crunch.

–Genalyn Jean Opleda

http://www.trifood.com/food.asp

The Taste of Spicy Red Dish

Feeling that dishes served right before you in each meal tiring and dull? Why not try other Asian cuisine that will tickle your taste buds in an instant? Right now, Korean stuff is very much in the limelight. Gangnam Style hit the globe and captured the hearts of many in the previous year while the K-Pop music scene is still in its swift pace in invading the interest of the music lovers worldwide. Because of Korean’s immense growing popularity, almost everywhere we turn our heads on we can witness how subtly it affects the Filipino lifestyle. During the past decade, it’s never new to watch Koreanovelas on TV and fall for its delicately woven plot. Of course, food is part of Korean heritage. And once you fall for the culture itself, you can’t help but also fall under the spell of its cuisine. So if you are quite adventurous and has a heart for spicy foods, nibble on the delicacy of Korean foods.

Al chigae is a fish egg casserole dish which contains tofu and assortment of vegetables in a refreshing, spicy broth.  The main ingredient is its fresh fish roe, usually from Codfish, which is deep and rich in flavor as well as texture.  Assortment of vegetables usually include enoki mushrooms, zucchini, green onions, green/red chili peppers and it is normally served in a ceramic bowl which continues to heat the stew during consumption.  Many enjoy this meal with a bowl of steamed rice to balance its spiciness.  Other side dishes can be found along with this meal but eating it alone with rice will surely satisfy your hunger.

RECIPE INGREDIENTS

1 package tofu 6 oz seasoned roe (available at your local Korean market) 2 tbsp toasted sesame oil 4 green onions, cut into ½ inch pieces 5 cloves of garlic, minced 1 tsp of gochugaru, red chili pepper flakes 4 cups of water 14 oz pack of medium firm tofu, cut into cubes

COOKING DIRECTIONS

In a pot, fill enough water to cover the whole block of tofu and bring it to boil. In a saucepan, over medium heat, add sesame oil, green onion, garlic, and Korean red chili pepper powder. Cook until garlic is fragrant, but not brown. Add water and bring it to a boil. Add fish roe. Cook for an additional 5 minutes, then add tofu. Continue cooking until tofu is warmed through for approximately 3 minutes. Serve with steamed rice.

–Patricia Aguinaldo

Sources:

http://www.trifood.com/alchigae.asp

Crumbs of Thought

Food is the best medium in bridging two different nations.

Daebak 대박 Dak Galbi!

The coming of Hallyu wave or the Korean wave in the shores of the Philippines is indeed astounding and has created rippled effects. K-Pop fans increased in a short time, TV stations are now showing two to three Korean dramas and Korean restaurants are sprouting like mushrooms around the Metro. Korea appears to be offering its foreign consumers a collection of their best of the best: vibrant songs that are considered to be an ear and eye candy by K-Pop fans, impressive dramas starring Korea’s celebrated artists and their fiery-like cuisine that is gaining attention in the global scene.

(Super Junior’s meal time)

And for a K-Pop fan like me, it is not enough to admire and support their acts and performances; I should have a taste of their food as well, though I must confess that I am not a fan of their cuisine. I have watched a lot of their dramas and variety shows and there are some scenes where the artists ate their beloved kimchi and the like, I believe that I would not love their cuisine.

I am not a fan of spicy foods and their cuisine has numerous dishes seasoned with lots of spice. I can eat spicy foods but it depends on how spicy it is and how many should I eat.

Unlike others, I do not like the taste of kimchi and would never eat it again unless someone offers me a reward. Ha-ha!

Yet we (I and my friends) have chose Korean cuisine to be one of the themes in our blog and lucky me, I have picked the REVIEW, meaning I have to eat a Korean dish and write something about it.

Looking at the menu, I have realized that choosing the perfect dish to review is difficult. I am afraid that I may pick the wrong dish, I may not like the taste of it and it will be wasted. It took minutes before I have come up with a decision.

I chose Dak Galbi or Stir Fried Chicken. I have a strong faith on chicken dishes; surely dak galbi will be delicious.

When dak galbi was served, I stared at it. I wondered if my belief is right, that all chicken dishes are yummy. Dak galbi in my eyes is not visually appetizing. I can only see one color, RED. Its glowing red color implies how spicy it is yet somehow I feel a bit excited. I want to know if my belief is right or if it is really that spicy that I will end up disliking it.

The first bite proved my belief about chicken dishes and has calmed me. I can take its spiciness and I did not feel that it is burning my tongue. To my delight, it tasted really yummy and my taste buds love it!

The red colored sauce is due to gochugaru or Korean red pepper flakes and gochujang or Korean red pepper paste, adding to the spice is curry. There are cabbages cut into chunks and it tasted really salty but it was okay because it complements the dish. The yam sliced into thin half moons. It does not really taste like yam but I feel that they have added spices into it that’s why the moon shaped-yams are really tasty.

I now declare my love for dak galbi! The next time that I’ll visit a Korean restaurant I will surely order this one. My love for dak galbi is like love at first taste. And if in the future I am able to explore South Korea I will find their best dak galbi and eat it to my heart’s content.

I may not like some of the dishes of South Korea but I am sure that they have numerous dishes that I may like. Also I’m looking forward to have a taste of Samgyeopsal. 🙂

*Daebak means awesome.

—–

In taking pictures, a lot of people say CHEESE but K-Pop fans say KIMCHI, can I say DAK GALBI instead? Yet we will all end up smiling in pictures whatever we say especially if we take pictures after having a hearty feast. Scrumptious food makes us smile after all.

–Jolly Ann Pellero

Haengbokhae 행복해 at Happy 6Days

And it is Korean cuisine for this week.  Our classmate, Ate Jane, who’s teaching Korean kids English language told us about the famous Happy 6 Days Korean Restaurant located in Ortigas where she used to eat together with her Korean students. We take two jeepney rides from PUP Sta. Mesa. It was a fun ”Dora” trip! HAHA. 😀 It was our first time to visit the place I mean. All we have was the map sketched for us by Ate Jane. We share stories as we were riding the last jeepney ride as if we were already familiar with the place just until we passed by the MRT station which signifies that we were getting nearer the place.  As we alight the jeepney, we were making ourselves familiar with the place recognizing the One San Miguel building which is the famous could-be-landmark when finding Happy 6 Days restaurant. From there, we started our favorite walkathon trip to reach the resto. As we were walking to find its exact location along the Escriva drive, I was imagining how the restaurant look like. I was not able yet to eat in a Korean Restaurant and so I thought of it as a classy one-one of a kind until from a distance, our sight reached the glass door of the Korean Restaurant we were looking for.

We felt a homey ambiance as we entered the resto—quite a sosy home! J The floor, chairs and tables are wooden, the table setting looks like that of a Filipino carinderia. The dim light would make you feel more relax as you sat down and take a pick on the menu.

As what I have imagined of what the resto looks like, the classy sense remained right as we were able to experience an at home classy atmosphere inside the restaurant. We feel relaxed as if we were the only ones eating there that time.

“There’s no place like home” as the saying goes. What does this mean? In this world, many places would make you feel enjoying life to the fullest but in this just a little corner of this world, we will be able to feel the comfortably soothing atmosphere-home.  Home is where we are able to sit back, relax and enjoy that feeling of security and tranquility.

The homey ambiance Happy 6 Days Restaurant set for their food business is a thumbs up for me! 🙂

*Haengbokhae means happiness 🙂

–Julia Alexandria Franco

Sources:

http://pattylloren.blogspot.com/2012/04/korea-garden.html

http://www.clarksubicmarketing.com/restaurants/clark_korea_house.htm

Korean dishes for a healthy lifestyle

Korean Cuisine is generally based in five elements such as earth, metal, fire and wood which reflected their five types of seasonings namely salty, bitter, hot, sweet and sour. Since Korea is located in an area surrounded by bodies of water, Koreans found their food from the sea, such as fish, shellfish and seaweed, as well as the food they were able to grow in the interior of their country. Because of this, Korean diet is known for being particularly healthy, with its emphasis on grilled or broiled meats and seafood, vegetables and fermented foods such as Kimchi.

To fully understand the nutrition that we may get from Korean food, let’s all elaborate what a typical Korean meal can offer us.

*Probably the most popular Korean food, Kimchi. Kimchi typically includes fermented vegetables such as cabbage or radishes seasoned with red pepper; it might include other seasonings such as garlic, ginger or dried anchovies. The vitamin C content of kimchi increases through the first two weeks of fermentation before it begins to decline again. Similarly the content of Vitamin B12 in kimchi increases for the first three weeks of fermentation before it begins to decline. Interestingly, the optimal taste of kimchi is after two to three weeks of fermentation when the vitamin content is the highest.

*The best-known grilled meat of Korea is Bulgogi which is made of sirloin strips marinated in a sauce made of soy sauce, sesame oil, wine, onions, ginger, garlic, sugar and black pepper. A 3-ounce serving of bulgogi typically contains 220 calories, 4.8 grams of carbohydrates, 29 grams of protein and 7.6 grams of fat, including 2.4 grams of saturated fat.

*Seafood is also one of the popular Korean foods and the best examples of this that Koreans often eat are octopus and grilled eel. A 3-ounce serving of octopus typically contains 139 calories, 4 grams of carbs, 25 grams of protein and 2 grams of fat while grilled eel contains 201 calories, 20 grams of protein and 13 grams of fat, 3 of which are saturated.

*Soon Doo Boo is a typical Korean soup which internationally known as Tofu soup. Soon Doo Boo is a relatively low calorie, low fat and nutritious soup and has an especially large content of omega 3 and omega 6 fatty acids, vitamin B6 and B12 and vitamin A. Unfortunately it also has a large concentration of sodium.

*Fermented bean product also known as Chang is formed from principal condiments that Koreans use such as soy sauce, soy bean paste and red pepper bean paste and Jeot which is also a fermented fish and shellfish. Although, the fermented foods in the Korean diet can provide a lot of vitamins and minerals, they also have very high sodium content.

Korean dishes often rely on Carbohydrates and vegetable containing nutrient for their healthy lifestyle. The traditional Korean diet seems to help prevent obesity, cardiovascular disease and cancer, this is due to that Koreans still eat a diet that is very low in fat, high in carbohydrates and contains a lot of vegetables although they also consumed more meat. In conclusion, a traditional Korean dishes can help prevent obesity, cancer and many other degenerative diseases, but the high sodium content of this diet may leave a person at risk for hypertension.

–Liezl Bigata

Crumbs of Thought

When we first think of Japan, what usually comes to mind?

For most people’s viewpoint, Japan, one of the richest countries in the world is the home of the breathtaking Mount Fuji, a nation that best defines discipline and famous for its magnificent cherry blossoms in spring. But aside from that what else does the Land of the Rising Sun has up in its sleeve?

Its food. As we can observe, Japanese cuisine has strong resemblance to the Chinese’ but has created a distinction that will separate it from other Asian cuisines. Culture played its role in cultivating the Japanese methods and preference in making their food throughout the hundreds of years that passed. At the present time, Japanese food has already conquered the world and can rival those of the exquisite dishes that the West offers.

Truly, food is the way to a man’s heart. Once you captivate the delicate taste buds of the people, you’ll have your way to their heart. And that’s how Japan earned his ticket to rise in the name of world’s best cuisine.

Bento Galore

Have you ever eaten at a Japanese restaurant?

When you talk of Japanese cuisine and such things, bento is one of the tops in that list!

A bento is a home-packed meal in Japanese cuisine. Normally a traditional bento holds rice, fish or meat, with pickled or cooked vegetables, usually in a box-shaped container. Containers range from disposable mass produced to hand crafted lacquer ware. Bento are readily available in many places throughout Japan, including convenience stores, bento shops railway stations, and department stores. However, Japanese homemakers often spend time and energy on a carefully prepared lunch box for their spouse, child, or themselves.

Here in the Philippines we also have boxed lunch especially prepared by our parents, or if you’re an adult by your spouse. However, unlike a traditional Japanese bento, we Filipinos pay less attention to its appearance or how it is put together.

For this week we have chosen to cover Japanese cuisine and as I have picked the ‘How-to’, I’ve decided to show you how to make a simple, delicious and nutritious bento!

So this is what a basic Japanese bento usually holds:

Rice (usually with sesame seeds, nori or furikake)

Choose 1 of these:
Okazu Mains:

Karaage (marinated deep fried chicken pieces.  Freeze well)

Mini-hamburg (mini meat patties which are soft and delicious even when cooled. Freeze well)

Salted Salmon (pan-fried the same morning, or kept from the night before in the fridge)

Deep-fried Crumbed Calamari Rings (Freeze well) (Makoto added this one to the list)

Leftovers from dinner (keep in the fridge or freezer in a silicone cup)

1 or more of these:
Okazu Sides, Vegetable:

Cherry Tomatoes

Lettuce, watercress or other salad leaves

Sliced cucumber sprinkled with a little salt

Otsukemono (Japanese vegetable pickles or mildly pickled vegetables)

Edamame (we always have some in the freezer, and not just for bento!)

Steamed Broccoli (from last night’s dinner)

Japanese Potato Salad or Pumpkin Salad  (if you happen to have leftovers)

Kinpira Gobo, Carrot or other fridge-storable vegetable sides

+/- 1 of these:
Okazu Sides, Protein:

Tamagoyaki (basic Japanese rolled egg)

Wieners (miniature Frankfurt sausage, microwaved)

Kamaboko (Japanese rice cake, from the fridge)

anything in “Okazu Mains” section, in an even smaller portion.

The bento I made is compromised of rice, calamari, tamagoyaki and wieners. It is actually easy to do. In this case since you probably know how to cook hotdogs and egg omelet then I wouldn’t need to give the step-by-step procedure on how to make it.

The only thing you should mind however is that, wieners are small hotdogs cut out into the shape of an octopus. Tamagoyaki is actually a bit tricky and I actually didn’t follow the original way of making it. Instead, I used a little imagination and made it in the shape of a heart.

Now then, what I will explain is how to make calamari. It’s actually easy though compared to tamagoyaki and wieners it is a bit time-consuming.

So firstly, get your ingredients ready.

400g cleaned squid, tentacles and all
Milk
4 tbsp cornflour
4 tbsp plain flour
1 tsp salt
Sunflower, vegetable or groundnut oil, to cook
Salt flakes, to serve
Lemon wedges or garlic mayonnaise, to serve (optional)

1. Remove the tentacles from the squid and cut the bodies into thick rings, about 1cm in diameter, and large triangles. Score the triangles with a criss-cross pattern. Put the pieces and tentacles into a bowl and cover with milk, then cover the bowl and refrigerate for up to 8 hours (even half an hour is better than nothing).

2. When you’re ready to cook, mix together the flours and salt in a shallow container. Fill a large, heavy based pan a third full with oil and heat over a medium-high flame until a pinch of flour sizzles when it hits the oil.

3. Drain the squid well, and perfunctorily pat dry, then drag through the flour and shake off the excess. Fry in batches for about a minute, until crisp, and slightly golden.

Now that the okazu main is cooked. Arranging the boxed lunch will be up to you! Use your creativity and imagination and combine it with your personal preferenSce and presto! Your bento is done!

–Rosalyn Tuazon

Guide:

http://www.littlejapanmama.com/2012/05/easy-bento-recipe-how-to-make-japanese.html

http://homecooking.about.com/od/seafood/a/squidtips.htm

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/oct/11/how-to-cook-perfect-calamari