Comments on: Salted Egg Sotong (Squid) https://www.budgetpantry.com/salted-egg-sotong/ Sun, 07 Aug 2016 12:15:32 +0000 hourly 1 https://wordpress.org/?v=6.5.7 By: Ann Karaan https://www.budgetpantry.com/salted-egg-sotong/#comment-4934 Sun, 07 Aug 2016 12:15:32 +0000 https://budgetpantry.com/?p=4654#comment-4934 !!!!]]> ☺ !!!!

]]> By: Chrissy@budgetpantry.com https://www.budgetpantry.com/salted-egg-sotong/#comment-3424 Thu, 16 Apr 2015 10:18:09 +0000 https://budgetpantry.com/?p=4654#comment-3424 In reply to KH Lim.

Hello KH Lim, not sure if you read my blog post? I’ve tried steaming the egg yolk before but I found that the taste and texture was compromised. Steaming does make it easier to handle though, but the choice is yours :)

]]> By: KH Lim https://www.budgetpantry.com/salted-egg-sotong/#comment-3423 Thu, 16 Apr 2015 01:44:56 +0000 https://budgetpantry.com/?p=4654#comment-3423 I like your salted egg sotong recipe very much but I am just a bit curious. Could I steam the egg yolks for a few minutes first and thereafter mash it with a fork or spoon and fry it?

]]> By: Chrissy@budgetpantry.com https://www.budgetpantry.com/salted-egg-sotong/#comment-3303 Mon, 30 Mar 2015 04:54:14 +0000 https://budgetpantry.com/?p=4654#comment-3303 In reply to Steve Puu.

Thanks Steve!

]]> By: Chrissy@budgetpantry.com https://www.budgetpantry.com/salted-egg-sotong/#comment-3290 Sun, 29 Mar 2015 12:45:31 +0000 https://budgetpantry.com/?p=4654#comment-3290 In reply to hui.

I think you might need to spend more time crushing it in the wok, along with low medium heat, liquid (stock) and patience. I used spatula to crush and break apart into small pieces.. think using your spatula to “zig-zag” constantly.. add more stock to make the job easier.. low-medium heat. take note that not all of the yolk will be fully dissolved. better for texture and flavour.

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