Squid game
Now that it’s Lenten season, we Catholics are being admonished to do penance and prepare for Christ’s resurrection on Easter Sunday. Part of doing penance is self-denial and making sacrifices. And that, as every Catholic knows, includes observing fasting and abstinence. Which means eating only one full meal on Ash Wednesday and Good Friday, and refraining from eating meat on those days as well as on every Friday of Lent.
But as if to taunt us, we seem to get a stronger craving for meat on days when it’s forbidden. A plate of adobo and a bowl of ox tail kare-kare seem so irresistible when they’re taboo, though otherwise, we could have easily ignored them. Sometimes, the temptation is so great that, like Eve in the Garden of Eden, we succumb and take a bite of the forbidden apple (or, in this case, the forbidden adobo and the kare-kare). Then, like Eve and Adam, we suffer the equivalent of being expelled from paradise. Tsk tsk.
Perhaps we can counter this temptation by preparing meat-free dishes that are more desirable. At home, I’d sometimes cook Japanese dishes like yosenabe (a fish stew served in a steaming pot of flavorful broth), or tempura (deep-fried battered prawns and vegetables with a soy sauce and radish dip).
A friend argues that this wouldn’t be a sacrifice at all since I actually like those dishes. But what the heck! It would still be a sacrifice if, on that particular abstinence day, I was actually craving a nice juicy hamburger instead.
That said, we must all make our own Lenten penitence, and it’s up to each individual to figure out its fulfillment. Here’s a dish for Lent that won’t get you kicked out of paradise: Thai-style squid with a sweet-sour-spicy sauce. It does taste good, but that may be beside the point. At the very least, it will get you through another day of abstinence in this season of Lent.
Thai-style squid with lime and garlic sauce
(Note: It’s best to use real limes, which are a bright emerald green and have a fragrant citrusy aroma. However, in lack thereof, you can substitute dayap instead.)
Ingredients:
- ½ - 1 kilo squid (medium to large size)
- ½ lime or dayap
For the sauce: - ¼ cup sugar
- ¼ cup fresh lime or dayap juice
- 2 – 3 tbsps. patis
- 3 tbsps. finely chopped garlic
- 2 tbsps. roughly chopped wansuy leaves and stems, plus additional for garnish
- 2 tbsps. chopped green onions
- ½ finely diced siling labuyo, optional (for a less spicy sauce, remove the seeds)
- ¼ cup water
Procedure:
Clean the squid well, removing the ink and the plastic backbone inside the squid’s body. Separate the head and tentacles from the body. Remove the head from the tentacles and discard.
Cut the squid into half-inch rings. Marinate the squid rings and the tentacles in the juice of half a lime or dayap. Set aside for 15 to 20 minutes.
Transfer the squid to a heat-proof platter. Steam over medium heat for three to four minutes or until the squid is just cooked but still tender (do not overcook or the squid will become rubbery). Turn off the heat and, using a pair of tongs, transfer the squid to a dry plate or platter. Discard the liquid that’s in the platter.
Prepare the sauce:
In a bowl, combine the sugar, lime or dayap juice, patis, garlic, wansuy leaves, green onions, siling labuyo, and water. Stir to blend. Let it stand a few minutes for flavors to develop.
To serve:
Arrange the squid in a serving platter. Pour some of the lime sauce over the squid, and serve remaining sauce on the table. If desired, garnish with additional wansuy leaves. Serve with rice.
