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1
In a pan over low heat, add and cook the seasonings, until the sugar dissolves.
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2
(Multiply the seasoning measurement according to how many squid you are making, then plus one.
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3
e.g.
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4
: If you are cooking 2 squid, 2+1= 3, so use 3 times the seasoning amounts.)
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5
Turn off the heat once the sugar dissolves.
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6
Make the seasoned rice by adding some liquid (the amount is up to you) to cooked rice (if you are using leftover rice, microwave it).
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7
Clean the squid (refer to Step 4 for an easy way), and pierce some holes in the surface using a toothpick.
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8
Insert your hand into the body of the squid, remove the cartridge by disconnecting it from the flesh, grab and pull the cartridge near where the eyes are.
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9
The plastic-like cartridge will come out easily.
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10
Stuff up to 80% of the squid body with seasoned rice and secure it with a toothpick.
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11
(It will burst if you stuff it too much, so watch out!)
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12
I hear from many people that stuffing the rice is the hard part.
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13
It is really not a big hint, but it may be easier to handle the rice if you wet the spoon from time to time.
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14
In a pot, add the ginger and squid, with a piece of aluminium foil and simmer over low heat for about 20-30 minutes.
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15
Flip the squid occasionally.
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16
Once the sauce is reduced, and the squid is simmered to nice golden brown color, it is done.
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17
Cool it down, cut into round pieces, serve it on a plate and drizzle the sauce over it.
