Ingredients with Measurements:
- 500g fresh squid, cleaned and cut into rings
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1/4 cup vegetable oil
- 1/4 cup chopped fresh cilantro
For the Chili Sauce:
- 2 red chili peppers, seeded and chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon water
Special Equipment Needed:
- Large mixing bowl
- Wok or large frying pan
- Slotted spoon
- Blender or food processor
Step-by-Step Instructions:
1. In a large mixing bowl, combine the cornstarch, salt, black pepper, cayenne pepper, paprika, garlic powder, onion powder, turmeric powder, and cumin powder.
2. Add the squid rings to the bowl and toss until they are evenly coated with the spice mixture.
3. In a wok or large frying pan, heat the vegetable oil over medium-high heat.
4. Once the oil is hot, add the squid rings in batches and fry for 2-3 minutes or until they are golden brown and crispy.
5. Use a slotted spoon to remove the squid rings from the oil and place them on a paper towel-lined plate to drain excess oil.
6. To make the chili sauce, combine the red chili peppers, garlic, soy sauce, rice vinegar, honey, and water in a blender or food processor. Blend until smooth.
7. Serve the spicy sotong pangkong hot, garnished with chopped cilantro and drizzled with the chili sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 17g
- Protein: 18g
Substitutions for ingredients:
- Instead of fresh squid, you can use frozen squid or other seafood such as shrimp or scallops.
- If you don't have cornstarch, you can use all-purpose flour or rice flour.
- You can substitute vegetable oil with peanut oil or canola oil.
- If you don't have fresh cilantro, you can use parsley or green onions.
Variations:
- For a milder version, reduce the amount of cayenne pepper and black pepper.
- You can add other spices such as ginger, coriander, or fennel seeds to the spice mixture.
- Instead of frying the squid, you can grill or bake them for a healthier option.
Tips and Tricks:
- Make sure the oil is hot enough before adding the squid rings to prevent them from becoming soggy.
- Don't overcrowd the pan when frying the squid to ensure they cook evenly.
- To make the chili sauce spicier, add more chili peppers or leave the seeds in.
Storage Instructions:
- Store any leftover spicy sotong pangkong in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat, place the leftover squid in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation Ideas:
- Serve the spicy sotong pangkong on a platter with the chili sauce on the side for dipping.
- Garnish with chopped cilantro and sliced red chili peppers for a pop of color.
Garnishes:
- Chopped cilantro
- Sliced red chili peppers
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a side of stir-fried vegetables such as bok choy or broccoli.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Troubleshooting Advice:
- If the squid rings are too chewy, they may not have been cooked long enough. Fry them for an additional minute or two until they are tender.
Food Safety Advice:
- Make sure the squid is properly cleaned before cooking to avoid any foodborne illnesses.
- Use a thermometer to ensure the oil is heated to the correct temperature to prevent any accidents.
Food History:
- Sotong pangkong is a popular Malaysian street food that originated from Penang.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve as an appetizer or main dish.
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Region: Malaysian