Ingredients with Measurements:
- 1 lb. squid, cleaned and sliced into rings
- 2 cups uncooked rice
- 2 cups water
- 1 cup coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Rice cooker
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and transfer to the rice cooker.
2. Add water and coconut milk to the rice cooker. Stir to combine.
3. Add the squid rings on top of the rice mixture.
4. In a separate pan, heat the vegetable oil over medium heat.
5. Add the onions, garlic, and ginger. Saute until fragrant.
6. Add the soy sauce, fish sauce, vinegar, salt, and black pepper. Stir to combine.
7. Pour the mixture over the squid and rice in the rice cooker.
8. Close the lid and turn on the rice cooker.
9. Cook until the rice is done and the squid is tender, about 20-25 minutes.
10. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 65g
Protein: 15g
Substitutions for ingredients:
- Squid can be substituted with shrimp or chicken.
- Coconut milk can be substituted with regular milk or cream.
Variations:
- Add vegetables such as carrots, bell peppers, and peas for a more colorful dish.
- Use brown rice instead of white rice for a healthier option.
Tips and tricks:
- Make sure to rinse the rice well to remove excess starch.
- Do not stir the rice and squid mixture while cooking to avoid breaking the squid rings.
- Adjust the seasoning to taste.
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 stovetop until heated through.
Presentation ideas:
- Serve in a bowl with the squid and rice on the bottom and the sauce on top.
Garnishes:
- Garnish with chopped scallions or cilantro for added flavor and color.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Mixed greens salad with a vinaigrette dressing
Troubleshooting advice:
- If the rice is not cooked through, add more water and continue cooking until done.
- If the squid is tough, cook for a few more minutes until tender.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Nataing is a Filipino dish that is traditionally made with rice, water, and salt. It is often served with grilled or fried meat or seafood.
Flavor profiles:
- This dish is savory and slightly sweet with a hint of acidity from the vinegar.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Philippine