Style My Plate

I first made this salt and pepper squid from one of Matt Moran’s recipes, and it’s still one of my favourites.

Light, crisp and perfectly seasoned, the squid stays incredibly tender with a delicate tempura coating, finished with white pepper, fresh chilli, coriander and plenty of lime. It’s quick to make and tastes just as good as your favourite restaurant version.

Recipe below.

Ingredients:
• 2 whole squid, cleaned
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tsp red chilli powder
• 180g tempura flour
• 1 tsp fine salt
• 2 tsp white pepper
• Vegetable oil, for deep-frying
• Finely sliced chilli, for garnish
• Fresh coriander leaves, for garnish
• Lime cheeks, to serve

Method:

1. Clean the squid by removing the tentacles and slicing the tubes in half. Score the inside in a cross-hatch pattern with a sharp knife, then cut into triangles.
2. Combine the onion powder, garlic powder, chilli powder, salt, white pepper and tempura flour in a bowl.
3. Toss the squid and tentacles through the flour mixture, shaking off any excess.
4. Heat vegetable oil to 180°C and fry the squid in batches for 1–2 minutes until lightly golden and crisp.
5. Drain on paper towel, then finish with sliced chilli, fresh coriander and plenty of lime.
6. Serve immediately.

POV: you’re craving takeaway without the delivery fee 🤝

This Char Siu Wan Tan Mee comes together with springy egg noodles, wontons, choy sum and Chinese Style BBQ Pork Char Siu from Woolworths. One of my favourite noodle dishes, made a little easier for busy weeknights.

Serves 2

Ingredients

Broth
• 750ml chicken stock
• 2 slices ginger
• 1 tsp light soy sauce
• ¼ tsp white pepper
• 1 spring onion, finely sliced

Garlic Oil
• 2 tbsp neutral oil
• 2 cloves garlic, chopped

Noodles
• 2 portions fresh egg noodles
• 4–6 wontons
• 2 bunches choy sum, trimmed
• 250g Chinese Style BBQ Pork Char Siu, sliced
• Pickled green chillies, to serve
• Crispy pork lard, to serve (optional)

Noodle Sauce
• 1 tbsp light soy sauce
• 2 tsp oyster sauce
• 1 tsp dark soy sauce
• 1 tbsp kecap manis
• 1½ tbsp garlic oil
• 3–4 tbsp hot broth
• Pinch white pepper

Method

1. Combine the chicken stock, ginger, soy sauce and white pepper in a saucepan and bring to a gentle simmer.
2. Heat the oil in a small frying pan over medium heat. Add the garlic and cook until lightly golden. Set aside. Drain.
3. Cook the wontons in the broth according to packet instructions. Remove and set aside. Stir through most of the spring onion and keep the broth warm.
4. Combine all noodle sauce ingredients in a large bowl.
5. Cook the egg noodles according to packet instructions and steam the choy sum until tender.
6. Add the noodles to the bowl and toss through the sauce.
7. Divide between serving bowls and top with the char siu, wontons and choy sum.
8. Garnish with pickled green chillies and crispy pork lard, if using.
9. Serve with the broth on the side.