Ingredients with Measurements:
- 500g fresh squid, cleaned and cut into rings
- 2 stalks lemongrass, bruised and chopped
- 1 cup coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red chili, sliced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large wok or frying pan
Step-by-step instructions:
1. Heat the vegetable oil in a large wok or frying pan over medium heat.
2. Add the chopped onion, minced garlic, and sliced red chili. Sauté until the onion is translucent and fragrant.
3. Add the chopped lemongrass, turmeric powder, cumin powder, and coriander powder. Stir well and cook for 1-2 minutes until the spices are fragrant.
4. Add the squid rings to the wok and stir well to coat them with the spice mixture.
5. Pour in the coconut milk and stir well to combine.
6. Season with salt and pepper to taste.
7. Bring the mixture to a simmer and cook for 10-15 minutes until the squid is cooked through and tender.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 20g
- Carbohydrates: 10g
- Protein: 15g
Substitutions for ingredients:
- Squid can be substituted with prawns or other seafood.
- Lemongrass can be substituted with lemon zest or lemon juice.
- Red chili can be substituted with chili flakes or cayenne pepper.
Variations:
- Add diced tomatoes for a tangy flavor.
- Add diced potatoes or sweet potatoes for a heartier dish.
- Add chopped spinach or kale for added nutrition.
Tips and tricks:
- Be sure to clean the squid thoroughly before cooking.
- Don't overcook the squid or it will become tough and rubbery.
- Adjust the amount of chili to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice and garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Steamed rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Tomato salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the squid is tough or rubbery, it may have been overcooked. Be sure to cook it only until it is tender.
Food safety advice:
- Be sure to clean the squid thoroughly before cooking to avoid any foodborne illnesses.
Food history:
- Sotong Pangkong is a traditional Malaysian dish that is typically made with squid or prawns and flavored with lemongrass and coconut milk.
Flavor profiles:
- Spicy, fragrant, and creamy
Serving suggestions:
- Serve hot with steamed rice and a side salad.
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Region: Indonesian