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Melting Sotong is a truly Asian cuisine inspiration; the squid (sotrong) has a softnees yet chewy/gummy texture, when ladled with a chinese base - just awesome!
Cooking time: 20 minutes
- 250g squid/calamari (sotong), washed and vinegrated
- 1 tbsp ginger-garlic paste
- Szechuan paste + sweet dark soy sauce
- 1 green capsicum (green pepper)
- 2 large onions
- 1 potato, diced
- fish sauce
- Garam masala
- tomato sauce
- pinch of chili powder and turmeric powder
- 3 karffir lime leaves or lemon
- Chinese seasoning
- chopped parsley
- sesame oil
- Using a pressure cooker, cook the vinegar-washed sotong (squid) with turmeric powder, ginger and garlic. Keep aside to cool. The squid can be stored in the freezer for 2~3 days and can be prepared ahead of time.
- Marinate sotong with 1tbsp ginger garlic paste, chili sauce, a few drops of soy sauce, Szechaun paste, sesame oil and chinese seasoning
- Deep fry the following individually until crispy:
- diced potato
- green capsicum strips
- finely sliced, length-wise, onions
- Place fried vegetables on a platter. Optional: serve the potato and capsicum fries separately with a salt garnish for the kids.
- In a flat pan, fry the sotong with the marinade. Add to it chili powder, turmueric powder, a pinch of garam masala, fish sauce and tomato sauce. To alter the consistency, add fish stock or warm water, if desired. Add lemon rind and juice, steam for 2 minutes. You can add kaffir lime leaves instead of lemon.
- Add to the sotong all the fried ingredients (potato, capsicum, onion) and stir. Garnish with the vegetables, along with the chopped parsley. For variation, add diced bamboo shoots and/or pickled ginger.