Stuffed squid with red pepper coulis ( gaogao version)

I was going to make some basil oil, but saw it in the market, super happy to have it.(It doesn't look very green, is it?)

Sadly I can't re-produce the stunning presentation. A good chef is also an artist, I have been amazed by the plating by the masters in 'iron chef', and they are just able to come up with those ideas in such a short time!

But still, the taste is always the most important part with no doubt. Long way to go, gaogao

Also , I noticed julie and julia group have a post about 'the most complicated thing I have ever made' in facebook, I guess, for me, they they are portobella bruschetta and this guy :) well, the work is always paid off and super worthy. Remember, how much care you put into it, how much taste it gives back to you .