15 minutes ago, KennethT said:Yes, I was planning the cross-hatch then cut into roughly 1" squares. I figured the sambal would cling well to the raised edges, but didn't know if it would be better to give a light dusting with starch first. I've been debating whether to re-fry the sambal (to get it reheated) and then add the cuttlefish, or to re-fry the sambal, remove from the pan, then fry the cuttlefish by itself and then add back the sambal to incorporate.
I stir fry squid the same way that @liuzhou described in this post earlier in this thread - no starch.
Edited to add that I add garlic and fermented black beans to the oil before I add the squid and I skip the oyster sauce that he used at the end.
