Ingredients with Measurements:
- 1 cup of rice
- 2 cups of water
- 1 cup of coconut milk
- 1 cup of chicken broth
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of chili paste
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 1 pound of squid, cleaned and cut into rings
- 2 tablespoons of vegetable oil
- 2 tablespoons of fried shallots
- 2 tablespoons of chopped scallions
- 2 tablespoons of chopped cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the rice and soak it in water for 30 minutes.
2. In a pot, bring the water and chicken broth to a boil.
3. Drain the rice and add it to the pot. Cook for 15 minutes or until the rice is soft.
4. In a separate pan, heat the vegetable oil over medium heat.
5. Add the onion, garlic, and ginger. Cook until the onion is translucent.
6. Add the chili paste, tamarind paste, palm sugar, and salt. Stir until the sugar is dissolved.
7. Add the squid and cook for 3-5 minutes or until the squid is cooked.
8. Add the coconut milk to the squid mixture and stir.
9. Add the squid mixture to the pot of rice and stir.
10. Cook for an additional 5 minutes or until the mixture is heated through.
11. Serve hot and garnish with fried shallots, scallions, and cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 16g
- Carbohydrates: 49g
- Protein: 14g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Squid can be substituted with shrimp or chicken.
Variations:
- Add vegetables such as carrots, green beans, or bell peppers to the squid mixture.
- Use different types of chili paste to adjust the spiciness level.
- Add peanuts or cashews for extra crunch.
Tips and tricks:
- Soaking the rice before cooking helps it cook faster and more evenly.
- Use fresh squid for the best flavor and texture.
- Adjust the amount of chili paste to your personal preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fried shallots and cilantro on top.
Garnishes:
- Fried shallots, scallions, and cilantro.
Pairings:
- Serve with a side of crackers or bread.
Suggested side dishes:
- Fried tofu or tempeh.
Troubleshooting advice:
- If the rice is too dry, add more water or chicken broth.
- If the squid is tough, cook it for a longer period of time.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Bubur Pedas Sotong is a traditional Indonesian dish that originated in the coastal regions of the country.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Malaysian