Yield: 6 servings
|½ pounds||Ground pork|
|3||Green onions, finely sliced|
|Salt and pepper to taste|
|1||Garlic clove, minced|
|1 tablespoon||Vegetable oil|
|1 medium||Onion, chopped|
|1 medium||Tomato, chopped|
|1 tablespoon||Soy sauce|
Remove squid heads and ink sacs, clean the calamari outside and inside. Sprinkle salt lightly on squids and set aside.
In a large bowl combine ground pork, green onions, beaten egg and a little salt and pepper.
Stuff squid cavities with meat mixture. This is messy and slippery, don't over stuff the calamari as the stuffing will swell when cooking. A pastry bag makes this easier to do.
Place a pan in a steamer and steam the calamari covered for 10-15 minutes, or until filling is cooked. Drain liquid and set aside.
Prepare sauce while steaming calamari. In a skillet over medium heat, saute garlic in oil until lightly browned. Add onion and stir for 1 minute. Add tomato, bay leaf and soy sauce and cook for 3-5 minutes until tomato pieces are soft.
Pour sauce on top of stuffed calamari. Serve with rice.
Note: I save the tentacles from the calamari and as a side dish stir fry them with some shrimp and vegetables. I used the broth from steaming the calamari as a liquid in this dish. This is NOT a good dish to serve to people who don't like calamari or are a bit squeamish. Regular bananas can be used but they should be very firm and green.