Made By: Jacob Van

Origin: Asia

Forged by fire and metal, my father’s creation knows no bounds and has no flaws.

The first step, performed by my Mom, is fairly simple, which is to grab the squid and cut it into two, cutting between the head and the mantle of the squid. From there, clean the squid, quickly removing all of the guts which lie inside. Sadly, the next step is the true challenge, though it is not one of skill, but of endurance. A conflict of attrition had arrived, for there were still about 5 pounds, or a few hundred little squids, that still needed the operation. The unrelenting thuds of the knife hitting the chopping board were the only signs of progress, albeit on the most miniscule levels. Though, she says that luckily, “I have you to play the piano while I am cooking,” so happily, I always serve as live entertainment. With my fingers entangling with one another, sliding through the ivory keys one by one, sliding to the chopped squid, and sliding to the minutes ticking one by one, eventually, we had accumulated 5 pounds of squid, or blank slates for what lies ahead.

Now that the preparation is complete, it was time for the fun part. This takes place outside, ideally when bright rays of light hit the ground and the sky is a mellow deep blue, an ancient gem in the otherwise gloomy Evergreen State. For THE authentic experience, use a trustworthy pair of chopsticks (Feel free to use tongs or other utensils as well) to place your squid, coated in a thin layer of corn starch, into the hot pan of sizzling vegetable oil, and wait for a golden brown finish. By then, after running around the backyard and absorbing the rays, be prepared to find my brother and I standing next to the squid, ready to “verify the quality.” From there, mix your labor of love with your chopped yellow onions and scallions cooked in oil and garlic, and to finish, complete your beautiful masterpiece-in-the-making in its namesake, salt and pepper, but to make it a Van family classic, add mushroom seasoning. The aspect that elevated this dish to the peak of our family food pyramid for more than a decade was not just the food itself, but the experience that came along with it.