Pieces of eye-catching yellow and crispy squid egg cake

It’s understandable why squid egg cake is cuocbongdalittle known as the ingredients are limited; every 10 - 12kg of fresh squid provides 1kg of squid eggs. I’ve often heard of how excellently women in my husband’s village make squid egg cake, but I’ve yet to try the dish, so it’s hard to know exactly how delicious it could be.

Today mom seems happier after returning from the market, and I know it’s because her basket’s full of fresh groceries. It’s been a while since she could buy a bunch of fresh egg squids to make the squid egg cake for us. And I bet my husband will feel over the moon as he’s the one who craves for this dish the most.

When cleaning the squid, in order not to break the egg sac or puncture the ink sac, mom carefully removes each ink gland and clean the eggs one by one. She then pounds the squid eggs in a mortar and mixes them well with some chicken eggs to increase consistency.

After seasoning with pepper, MSG, and seasoning powder, mom shapes the mixture into a plate-sized cake and quickly pan-fries it to serve immediately or freeze for a whole month’s worth of servings.

It takes mom a whole morning for a dish of squid egg cake. As soon as the oil boils, frying squid egg cake in the pan gives off such an inviting smell of squid eggs, spices, and chicken eggs. With its pleasant aroma, the dish is mouth-watering for even the cook.

 Our morning meal now has "nothing" but two full dishes of squid eggs and a bowl of sour soup. I have heard of squid egg cake for long as an authentic specialty from my husband's homeland, but today, trying it on the first, second, and third bite truly mesmerizes me with its buttery smell and starchy flavor. What a strange and indescribable experience! The squid egg cake sliced into thumb-sized pieces, sided with some coriander and pure dipping fish sauce makes an absolutely savory and appetizing treat.

In fact, it wasn’t just me who got fascinated at the cake right on the first bite. Even my husband born by the sea is still forever excited with the dish. While chewing, he still asked for more to take back to the city for saving and to satisfy his seafood cravings someday.

Story and photo: THAO VY

• ·Cuộn thép nặng 20 tấn đè sập cabin xe container giữa giao lộ TP.HCM
• ·Ukraine hy vọng phản công ở miền nam, Anh dự báo chiến thuật của Kiev
• ·Đầu tư cơ sở vật chất để nâng cao chất lượng dạy và học
• ·Hải Phòng: Thu nộp ngân sách 155 tỷ đồng từ chống buôn lậu
• ·Bão Doksuri khả năng mạnh lên thành siêu bão đi vào Biển Đông
• ·28 tỉnh không được giao thêm biên chế để tuyển mới giáo viên
• ·Tỷ giá và quyền lực của thị trường
• ·Chủ tịch UBND tỉnh Phan Ngọc Thọ trao quyết định bổ nhiệm Hiệu trưởng Trường THPT chuyên Quốc Học
• ·Chứng khoán Mỹ, Trung Quốc có phiên mở đầu năm mới tồi tệ
• ·Thủ tướng: Khắc phục sở hữu chéo
• ·Thu giữ số lượng lớn thực phẩm, đồ chơi nhập lậu
• ·Hỏi đáp Giao dịch Hàng hóa (Số 49): Tập huấn nghiệp vụ giao dịch hàng hoá
• ·Facebook sẽ sản xuất phim truyền hình, gameshow
• ·Súng điện từ chống UAV thế hệ mới được Nga sử dụng ở Ukraine
• ·Quảng Ninh: Thu giữ hơn 54.000 bao thuốc lá ngoại nhập lậu
• ·Liệu Mỹ đã cảm thấy 'mệt mỏi' vì chiến sự Ukraine?