Dry Suku Seafood: A Simple and Delicious Recipe
Well now, let me tell you about a dish I been makin’ for years—dry suku seafood. It’s a mighty tasty way to enjoy your seafood, and it ain’t too hard to make, neither. Some folks call it “dry seafood suki,” but I just like to call it my own little seafood stir-fry. It’s real simple to do, even if you ain’t no big cookin’ expert. You just gotta have a few ingredients and some patience. So, let me show you how to make it, step by step. Now, don’t get all fancy with this, just follow along like I tell ya and you’ll be fine.
Ingredients You’ll Need:
- 100 grams of fresh squid, cleaned and sliced.
- 100 grams of fresh shrimp, peeled and deveined.
- One head of lettuce, chopped into bite-sized pieces.
- Two tablespoons of pickled bean curd, or you can use some regular tofu if that’s what you got handy.
- Two tablespoons of soy sauce, just a little for flavor.
- Some cooking oil for stir-fryin’, just enough to coat the bottom of the pan.
Step-by-Step Directions:
Now, first thing you wanna do is get your seafood ready. Take your squid and shrimp, wash ‘em off good—real good—’cause you don’t want no dirt or salt on ‘em. After that, slice your squid up into little pieces, not too big, not too small—just right. As for the shrimp, you peel it and take out the vein in the back. Ain’t nobody want to eat that nasty part. Then you can put ’em in a bowl and set ’em aside for now.
Next up, you get your lettuce. You don’t want to use that whole head, just a few leaves will do. Cut ‘em up into smaller pieces, something easy to stir-fry, but don’t make it too small or it’ll wilt away into nothing. I like a good hearty piece of lettuce in my suku, gives it a nice crunch.
Once all that’s ready, you get your pan heatin’ up. Now, you ain’t need a big fancy wok for this, just a regular ol’ frying pan will do. You pour in a bit of oil, just enough to coat the bottom, and let it heat up over medium-high heat. Once it’s good and hot, you add your squid and shrimp. Give it a good stir so it don’t stick to the pan. You’ll wanna cook it until it gets nice and tender. It don’t take long, maybe just a couple of minutes.
Now comes the fun part. You throw in your lettuce and give it a quick stir. You want it to get a little soft, but not mushy. After that, toss in your pickled bean curd. Don’t worry, it won’t taste too sour or strong, it just gives everything a nice flavor. Stir it all together and let it cook for another minute or so. You can sprinkle in a little soy sauce for extra flavor if you want, but don’t overdo it, just a little will do.
When everything’s cooked up nice and the smell starts makin’ your stomach growl, it’s time to serve it. You can eat it just like that, or with a side of rice if you’re feelin’ fancy. But honestly, this dish is good enough on its own. Real simple, real tasty, and perfect for when you got a hankerin’ for seafood but don’t want to spend all day cookin’.
Why It’s So Great:
Now, you might wonder, why is dry suku seafood so special? Well, it’s all about the flavors blendin’ together. The squid and shrimp add a nice seafood taste, while the lettuce gives it a bit of crunch. The pickled bean curd? Well, that just pulls it all together and gives it a savory finish. You ain’t gotta worry about it bein’ too salty or spicy—just the right balance of everything. It’s a hearty dish, but won’t leave you feelin’ too full like some of them heavy meals.
Plus, you can always mix it up. If you don’t have shrimp or squid, you can use other seafood like fish or clams. Heck, if you ain’t got none of that, you can throw in some chicken or pork and it’ll still taste just fine. This dish is all about what you got in your kitchen, and it’s real versatile like that.
Some Tips to Make It Even Better:
- Don’t overcook the seafood, or it’ll turn tough and rubbery. You just want it to be cooked through but still tender.
- If you like a little heat, you can add some chili flakes or fresh chopped chili peppers. It’ll give it a nice kick.
- For a bit more flavor, you can add a splash of fish sauce or a squeeze of lime juice right before serving.
- If you’re feelin’ lazy, you can buy pre-cut vegetables instead of doing all the chopping yourself. Ain’t no shame in that!
So, there you have it. Dry suku seafood. It ain’t fancy, but it sure does hit the spot when you’re cravin’ some seafood. You can make it on a weeknight or when you’re havin’ company over—it’s sure to please just about anybody. And the best part? You don’t need a whole bunch of fancy ingredients or fancy skills to make it. Just a little bit of time and a whole lot of love. Now go on, give it a try, and I promise you’ll be comin’ back for more!
Tags: [dry suku seafood, seafood stir fry, easy seafood recipes, homemade suki, squid and shrimp recipe, simple seafood dish, seafood lovers recipe]
