Takoyaki

Takoyaki means squid balls which are cooked in Takoyaki mould. I found this mould many years ago during my business trip in Singapore. I love Takoyaki and it was sold in Miri mall but it has closed down. Luckily I can make this myself so I will not crave to death.
Since most of the ingredients are not available in Miri, I have to make do with what I can find in the city but the taste is still very good. This is how I made my Takoyaki:

INGREDIENTS (Makes 28):
1½ cup Flour
2 Eggs
1½ cup Dashi (vegetable/shrimp stock but I made this myself using fresh squid)
½ tsp Salt
200g Tako (Squids)
1 Ikan Bilis cubes
2 inches Carrot - cut matchstick shape & chop to small bits
1 sheet Seaweed - cut to small pieces
Fish flakes for garnishing
Salt

METHOD:
1. Chop & boil squids with 1½+ cup water, ikan bilis cube & salt.
Drain squid & measure the liquid for making batter.

2. Mix flour, eggs, squid stock, carrot & salt.

3. Heat up Takoyaki mould on stove.
Oil the mould & pour 1/2 full with batter.
Place squids & seaweed and topped with batter until full.
Turn it with a stick and keep turning so it forms a ball until cooked.

4. Garnish Takoyaki with fish flakes and serve with mayonaise and chilli sauce or your choice of sauce/ketchup.
Mmmmmm......yummy!