I made "Cantonese Soy Sauce Chicken (豉油鸡)" last week and it was fantastic, especially with the ginger/green onion condiment.
The Rasamalaysia recipe was my guide
I saved the braising liquid and now want to do whole cuttlefish in the liquid. I'm shooting for something like the orange cuttlefish commonly found in Chinese BBQ joints.
Never cooked cuttlefish before, I'm wondering if it'd be tender after a quick braise, or (similar to octopus), a longer, 1 hour-ish braise.
I'd appreciate if you have any other tips as well.