Ingredients with Measurements:
- 500g fresh squid, cleaned and sliced
- 400g yellow noodles
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 400ml coconut milk
- 2 cups water
- 2 potatoes, peeled and cubed
- 1 carrot, peeled and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large frying pan
- Wooden spoon
- Pot for boiling noodles
Step-by-step instructions:
1. Boil the yellow noodles in a pot of salted water until cooked, then drain and set aside.
2. Heat the vegetable oil in a wok or large frying pan over medium heat.
3. Add the chopped onion and minced garlic, and stir-fry until fragrant.
4. Add the curry powder, turmeric powder, cumin powder, coriander powder, chili powder, salt, and sugar, and stir-fry for 1-2 minutes.
5. Add the sliced squid and stir-fry for 2-3 minutes until cooked.
6. Add the coconut milk and water, and bring to a boil.
7. Add the cubed potatoes and sliced carrot, and simmer for 10-15 minutes until tender.
8. Add the sliced red and green bell peppers, and simmer for another 2-3 minutes.
9. Serve the Mi Kari Sotong hot over the boiled yellow noodles with a lime wedge on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 23g
Carbohydrates: 42g
Protein: 20g
Substitutions for ingredients:
- Squid can be substituted with shrimp or chicken.
- Yellow noodles can be substituted with rice noodles or egg noodles.
- Red and green bell peppers can be substituted with other vegetables such as zucchini or broccoli.
Variations:
- Add more or less chili powder to adjust the spiciness level.
- Add a tablespoon of fish sauce for a more savory flavor.
- Add a tablespoon of tamarind paste for a tangy flavor.
Tips and tricks:
- To prevent the squid from becoming tough, do not overcook it.
- Use fresh curry powder for the best flavor.
- Adjust the amount of water depending on how thick or thin you want the curry sauce to be.
Storage instructions:
Store any leftover Mi Kari Sotong in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mi Kari Sotong in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Mi Kari Sotong in a large bowl with the yellow noodles on the bottom and the curry sauce and vegetables on top.
Garnishes:
Garnish the Mi Kari Sotong with fresh cilantro or chopped scallions.
Pairings:
Pair the Mi Kari Sotong with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the Mi Kari Sotong with a side of steamed rice or a fresh salad.
Troubleshooting advice:
- If the curry sauce is too thick, add more water.
- If the curry sauce is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
Make sure to clean the squid thoroughly before cooking to prevent any foodborne illnesses.
Food history:
Mi Kari Sotong is a popular Malaysian dish that combines Indian and Chinese flavors.
Flavor profiles:
Mi Kari Sotong is a spicy and savory dish with a creamy coconut curry sauce and tender squid.
Serving suggestions:
Serve the Mi Kari Sotong hot with a lime wedge on the side for a refreshing burst of citrus flavor.
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Region: Malaysian