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4
Easy
By Ken Hom
Published 1998
Many of my fellow Chinese-Americans have shared my experience of enjoying squid, long before it was called calamari. We used to keep many of our traditional Chinese foods a secret, for we were afraid our American friends would find them a bit too exotic. At home, however, we loved our ‘strange’ foods, such as this simple garlic squid, which my mother often made. It took her