Vegetarian Cuttlefish

Since young i don't like cuttlefish because of the chewy texture and it's fishy smell is a real turn-off. It smells like smelly socks I don't understand why people like to eat it with water cress. Sometimes the taste is so fake..like eating a piece of rubber.  One day, i was introduced to the vegetarian version and it totally changed my perception on cuttlefish. I fell in love with the vegetarian version as it is not too chewy minus the yucky fishy smell. 

Those who like real cuttlefish also think it tastes like the ori too. And we pleaded Joyce, our line dance instructor to teach us and she was kind enough to give us a demo step-by-step. She was really patient with us. Her steps are clear and precise, just like the way she teaches line dance. Why I say so is because she even brought her digital weighing scale to measure the raw materials. Her instructions were meticulous. But too bad her students were over-confident, chit-chat and giggled while she gave those details on dos and don'ts. Her step-by-step guides fell on deaf ears. Luckily BRP team are good in teamwork. Someone jot down notes and our president Christina forward to everybody. 

One day I started my first project on cuttlefish making and frankly, it is not really tough...though it takes hours to complete the entire project. In fact it's a 50% failed project coz the cuttlefish dough didn't cook through but i managed to revive the cuttlefish to make it edible though it didn't look too good in terms of presentation. Though my cuttlefish didn't really taste that nice, Joyce was very pleased with my effort coz she had the impression that most of her students were NATO(NO ACTION, TALK ONLY). She is one of such teacher who are patient and serious in her attitude in teaching. And I believe she wants her students to be able to demonstrate a serious attitude in learning too.

And what really goes well with cuttlefish? I must say it's the "kum heong" paste which was prepared by Joyce's son in law. The taste of kum heong paste was so divine that it rekindled my passion to cook such kind of stuff..I have not cooked something like this before. Sadly, my first project failed. It taste more like 'serunding" coz i used very little oil. I was almost losing faith..And thank God my another guru-Christina who taught me in making kum heong paste. I must say that she is really smart in guessing the secret ingredients for the kum heong paste. I am not sure whether she actually consulted her set of "What Goddess Say" tarot cards a day earlier to get the right combination for kum heong paste. And indeed she did it! She also demo the wok-handling skills when come to mixing the ingredients.

This week I started my Project II on cuttlefish making and kum heong paste making. The result is better than first time. No wonder the saying:

"The best and fastest way to learn a sport is to watch and imitate a champion." And my version is 

"The best and fastest way to learn making vegetarian cuttlefish and kum heong paste is to watch and imitate your "sifu"." 

My Cuttlefish-100g of premix jelly powder yield one container full of cuttlefish..about 6-8 sticks

Up close and personal with my cuttlefish

Vegetarian cuttlefish in kum heong paste

My cute little cuttlefish slice..geramnya

Before scalding with boiling water - must use satay
stick to secure the curls

This near-to-divine kum heong paste is taught by my another sifu-Christina
I suspect it's recipe from 'wHAT GODDESS SAYS"

My "sifu"(guru)