1. Take squid in one hand, hold head firmly with the other hand and gently ease it out of the body.
2. Push down tentacles and cut off hard knob visible on the top.
3. Cut out eyes.
4. Cut off soft jelly-like pieces at the opposite end of tentacles.
5. Gently remove ink bag taking care not to pierce it.
6. Hold body in one hand and pull out soft bone from body with the other.
7. Peel off mottled skin from body.

Available in a variety of widths - thin, round or flat - and sold fresh or dried in Asian markets. Used extensively in all Asian cooking, egg noodles do not stick together when stir-fried. They make a satisfying meal and absorb dressings when used in salads. They are also delicious deep-fried.
Substitute: fresh or dried spaghetti.

Cooking:
Fresh: Cook in boiling water for about 3 minutes.
Dried: Cook in boiling water for about 5 minutes.
Some precooked fresh egg noodles need only be soaked in hot water for 8-10 minutes; check package for directions.

These popular thick, round yellow noodles are readily available fresh in the refrigerator cases of most supermarkets. Generally made from wheat flour, egg and water, they are traditionally used in Chinese stir-fries and soups. Hokkien noodles can be kept in the refrigerator for up to seven days.
Substitute: dried egg noodles or fresh/dried pasta.

Cooking:
Cook in boiling water for 3-4 minutes or stir-fry in hot oil for 3-4 minutes.
Some varieties are precooked; check package for directions.

Ramen noodles are well known for their use in Japanese instant soup. These wiggly noodles are usually sold dried in brightly coloured packages. Made from egg dough, they are traditiionally used in soups and broths.
Substitute: thin egg noodles or thin spaghetti.

Cooking:
Cook in boiling water for about 5 minutes.

Made from ground rice and water, rice stick noodles are widely available dried or fresh in a vast variety of sizes and textures. Rice vermicelli, thin rice stick noodles, are used in soups and are deep-fried for fillings, nests and garnishes. Medium rice stick noodles are added to soups, stir-fries and salads, and the larger variety is suitable in most Asian cooking. Rice vermicelli can often be confused with cellophane noodles, sold in shiny white bundles. Look for the word rice on the package.

Cooking:
Soften dried noodles in hot water for 15 minutes or cook in boiling water for 2-3 minutes. Stir-fry fresh noodles fro 2-3 minutes. Some thin rice stick noodles only require soaking in boiling water before adding to soups or stir-fries. Rice vermicelli can be deep-fried to create a crisp nest for serving stir-fry dishes.

Brown or green in colour, and found dried or fresh in Asian markets, soba noodles are made from buckwheat flour and water. Also known as buckwheat noodles, they are one of the most popular noodles eaten in Japan. Their nutty flavor also makes then delicious in summer salads and stir-fries. Soba noodles are more filling than other noodles, so a smaller quantity is usually prepared.
Substitute: somen or rice vermicelli. Whole-wheat spaghetti is also a good substitute.

Cooking:
Fresh: Cook in boiling water for about 1½ minutes.
Dried: Cook in boiling water for 5-6 minutes.

A traditional Japanese noodle made from wheat flour and oil. Somen noodles are best used in soups, stir-fries and salads. Available fresh or dried in an array of colours.
Substitute: udon noodles, rice stick noodles or thin spaghetti.

Cooking:
Cook in boiling water for abour 3 minutes.

Traditionally used in Chinese cooking to encase meat, vegetable or noodle fillings, rolled into a cigar shape and deep-fried until golden and crisp. These thin lacy wrappers made from rice flour are sold frozen. They should be defrosted and separated before use. While working with the wrappers, keep them covered with a damp kitchen towel to prevent them from drying out.

Cooking:
Steamed filled wrappers for 5 minutes or deep-fry in hot oil until golden and crisp.

Widely available fresh or frozen. Sold in a variety of colours and shapes. The white variety is made from wheat-based dough, the yellow variety from egg-based dough. Generally the white wrappers are used for steamed or boiled dumplings, the yellow wrappers for boiled or fried wontons. Fresh wrappers can be kept for up to seven days in the refrigerator.
There is no good substitutes.

Cooking:
White: Cook in boiling water or steam filled wrappers for about 6 minutes; deep-fry until golden and crisp.
Yellow: Cook in boiling water for about 4 minutes; deep-fry until golden and crisp.

A soft, creamy white Japanese noodle made from wheat flour dough, available fresh or dried and sold in bundles in a variety of widths. Udon noodles are ideal for soups and stir-fries.
Substitute: soba noodles, linguine or fettuccine.

Cooking:
Fresh: Cook in boiling water for about 2½ minutes.
Dried: Cook in boiling water for 10-12 minutes.

A thin translucent dried noodle, made from the starch of mung beans and sold in bundles. This noodle has little or no taste. Once softened in hot water, it becomes gelatinous and slippery. Cellophane noodles are delicious deep-fried, used in fillings for a crisp texture or made into crunchy nests for stir-fries. Softened in hot water, they can be added to soups, laksas, stir-fries and fillings. Cellophane noodles are difficult to cut or separate when dried, so it is best to buy them in small bundles if possible.
Substitute: rice vermicelli or angel hair paste.

Cooking:
Fine white cellophane noodles need only be softened in boiling water for 10 minutes; they do not require boiling. Or for a crisp texture, deep-fry them in hot oil until golden and crisp, 1 minute or less.

Made from wheat flour and available fresh or dried, these traditional creamy white Chinese noodles are heavier in texture than other noodles. They are great for stir-fry dishes that have plenty of sauce.
Substitute: rice stick noodles, egg noodles, linguine or fettuccine.

Cooking:
Fresh: Cook in boiling water for 3 minutes.
Dried: Cook in boiling water for 4-5 minutes.

There are basically two ways to cook noodles.

1. Place noodles in heatproof bowl and cover with boiling water. Soak noodles until soft, then drain. This method is suitable only for fine noodles such as cellophane noodles, rice vermicelli and thin egg noodles.
2. Bring large saucepan of water to boil, add noodles and cook until tender, then drain. This method is suitable for all noodles.

Noodles come in an endless array of shapes, sizes and varieties. Always check the package for cooking times and seving ideas. Always check the noodles during cooking by tasting a strand. Noodles for soups should be slightly undercooked, so they will not fall apart. Noodles for most other dishes should be cooked through.

Pineapple:
To prepare a pineapple, cut off the top and base and remove the skin with a sharp knife. Cut on the diagonal around the fruit to remove the little black eyes. Pineapple is delicious mixed with mint and served with curries.

Papaya and Paw Paw:
Papaya and paw paw are from the same family, but papaya has a brighter orange flesh. Both can be eaten green, shredded in salads. Ripen at room temperature until the skin turns a soft orange colour and the fruit has a pleasant aroma. Then store in the refrigerator for up to 2 days. Cut the fruit in half, peel and scoop out the seeds. Serve drizzled with lime juice and topped with yoghurt or pureed in a marinade to tenderise meats.

Guava:
Guava have a greenish yellow skin, a soft interior, sweet flavour and a pleasant aroma. Select unblemished, firm fruit, which yield to gentle pressure at the stem end. Peel and use in salads, or puree the flesh to make granitas, sorbets or juices. They are high in pectin and ideal for making jam.

Mango:
Mangoes can be eaten green, shredded in salads or made into chutneys. When ripe, they have a wonderful aroma and sweet golden flesh. Ripen at room temperature, then store in the refrigerator and eat within 3 days. Cut the two cheeks from the mango and score the flesh in one direction and then the other to form small, square cuts. Gently push the skin upwards to release the flesh.

Mangosteen:
Ripe mangosteens have a purplish red skin and the interior is divided into segments. They are best eaten chilled before the skin changes to a deep purple colour. Peel using a sharp knife, break into segments and remove the seeds. Serve in a fruit salad or puree for juice or ice cream.

Rambutan:
Rambutans grow in clusters and are sometimes called hairy lychees. They contain one seed surrounded by sweet, acidic flesh. To eat, slice in half and remove the seed. Buy rambutans that are bright in colour - the bristles should not be brown or wrinkled. Store in the refrigerator in a plastic bag for up to 1 week. Use as you would lychees.

Carambola (Star fruit):
Carambola vary from delicately sweet to a tart lemon-pineapple flavour, depending on the variety. When ripe, the skin turns golden yellow. Ripen at room temperature, then refrigerate and eat within 3 days. Remove the ends, trim the ribs of any brown marks and slice into stars. Serve in a fruit salad or with a curry.

Lychee:
Lychees have a deep and leathery skin with clear white flesh. Select ones that are firm and not brown or split. Lychees do not ripen after picking. Store in a plastic bag in the refrigerator and eat soon after buying. They can be eaten with ice cream or in a salad with roasted duck.