Calling all omnivores
Calling all omnivores! We have an exciting new member of the Bali Direct family to introduce you to today, and they go by the name of Wanaprasta.
Wanaprasta creates nature-based foods for people who care about their relationship with the earth. Wanaprasta’s gourmet and organic products are made with the utmost respect for the environment and for local traditions, and everything is grown right here on the island of Bali.
Hand-caught squid that is naturally procured in the rhythm of nature: ?
Pastured organic chicken reared completely free of hormones, antibiotics, and supplements: ?
Pet food made from 100% raw human grade heritage pork: ?
Treat your taste buds to some of the freshest chicken and seafood on the island with Wanaprasta’s gourmet, ethically produced goodies. We’re starting off with a few of our favorites, but keep your eye out for a fast expanding range of Wanaprasta’s delicious products in our store.
Here’s one of our favorite recipes for an easy to make Salt and Pepper Squid:
INGREDIENTS
1 and 1/2 pounds baby squid
6 cups vegetable oil
(Optional) 1 batch basil for garnish
(Optional) 4 to 5 Thai chili peppers for garnish
Marinade
2 tablespoons Shaoxing wine (or dry sherry, or Japanese sake)
1/4 teaspoon salt
2 tablespoons minced ginger
2 cloves garlic, minced
Coating
1/3 cup all-purpose flour (*footnote 1)
1/3 cup cornstarch
1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon white pepper
Serving options
Lemon wedges
Mayonnaise, ketchup, Sriracha hot sauce, wasabi mayo, or mustard as dipping sauce
INSTRUCTIONS
Rinse squid with running water and drain. Slice the cap into 1/3-inch (1 cm) rings and leave the tentacles in one piece. If you use larger squid, you can slice the tentacles into 2-inch (4 cm) bite size pieces.
Transfer everything into a big bowl and add marinate ingredients. Mix thoroughly by hand. Mariante in the fridge for at least 15 minutes to up to 1 hour.
Meanwhile mix all the ingredients for the dry coating in a big bowl.
When you’re ready to cook, add 2 to 3 inches (5 to 7 cm) oil in a medium-size deep pot. Heat over medium-high heat until the oil reaches 375 to 400 degrees F (190 to 200°C). If you do not have a thermometer, place a clean bamboo chopstick into the oil. You should see small bubbles rapidly form around the chopstick. Turn to medium heat.
While heating up the oil, set up the deep fry station by placing a large wire rack on a big tray. Or you can use a few plates instead.
Drain the squid and discard the liquid. Transfer half of the coating and a half of the squid into a large ziplock bag. Shake and the bag to coat the squid well. Then transfer everything into a big bowl.
Separate the squid pieces and place them on a large spider sieve or slotted spoon. Lower into the hot oil. Add in small batches at a time so your pot won’t become crowded. Fry until the squid turns golden brown, 2 to 3 minutes. Transfer to the prepared wire rack. Continue to cook the remaining batches using the same method.
Serve the squid hot with lemon wedges on the side. You can also serve sauces such as mayonnaise, ketchup, Sriracha, and/or mustard if you prefer.
