Ingredients with Measurements:
- 500g fresh squid, cleaned and cut into rings
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1/2 cup fresh basil leaves, chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/4 cup water
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a bowl, mix together flour, salt, black pepper, and cayenne pepper.
2. Toss squid rings in the flour mixture until well coated.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add squid rings to the skillet and cook for 2-3 minutes or until golden brown.
5. Remove squid from the skillet and set aside.
6. In the same skillet, add minced garlic and sauté for 1-2 minutes or until fragrant.
7. Add chopped basil leaves and stir for 30 seconds.
8. Add soy sauce, oyster sauce, brown sugar, and water to the skillet and stir until well combined.
9. Bring the sauce to a boil and then reduce heat to low.
10. Add the cooked squid rings to the skillet and stir until well coated with the sauce.
11. Cook for an additional 2-3 minutes or until the sauce has thickened.
12. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for cooking squid
- Low heat for cooking sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 267
- Fat: 12g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Squid can be substituted with shrimp or any other seafood.
- All-purpose flour can be substituted with cornstarch or rice flour.
- Vegetable oil can be substituted with any other cooking oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced onions and bell peppers for a more colorful dish.
- Use Thai basil instead of regular basil for a more authentic flavor.
- Add chopped chili peppers for a spicier version.
Tips and tricks:
- Make sure to pat dry the squid rings before coating with flour to prevent them from getting soggy.
- Do not overcrowd the skillet when cooking the squid to ensure even cooking.
- Adjust the amount of cayenne pepper according to your preferred level of spiciness.
Storage instructions:
- Store leftover squid in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat leftover squid in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
- Serve the squid on a bed of steamed rice and garnish with chopped green onions.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Egg drop soup
- Spring rolls
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the squid is tough, it may have been overcooked. Cook for a shorter time next time.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
- Cook the squid to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sotong Pangkong is a popular Malaysian dish that originated from the state of Johor.
Flavor profiles:
- Savory, slightly sweet, and garlicky with a hint of spiciness.
Serving suggestions:
- Serve hot as a main dish with steamed rice.
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Region: Thai