Ingredients with Measurements:
- 1 cup tipuho (sticky rice)
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 pound squid, cleaned and sliced into rings
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large pot with lid
- Wok or large skillet
Step-by-step instructions:
1. Rinse the tipuho in cold water and drain. In a large pot, add the tipuho and water. Bring to a boil, then reduce heat to low and cover. Cook for 20-25 minutes or until the tipuho is tender and the water has been absorbed.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté until fragrant.
3. Add the red and green bell peppers and stir-fry for 2-3 minutes until they are slightly softened.
4. Add the squid and stir-fry for 3-4 minutes until cooked through.
5. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, brown sugar, salt, and pepper. Pour the sauce over the squid and vegetables and stir-fry for another minute.
6. Serve the tipuho with the squid and vegetables on top. Garnish with chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for stir-frying
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 6g
- Carbohydrates: 45g
- Protein: 15g
Substitutions for ingredients:
- Tipuho can be substituted with regular white rice or brown rice.
- Squid can be substituted with shrimp or chicken.
Variations:
- Add other vegetables such as carrots, broccoli, or mushrooms.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to rinse the tipuho thoroughly to remove excess starch.
- Use a non-stick wok or skillet to prevent sticking.
- Don't overcook the squid or it will become tough.
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 stove over low heat until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter for sharing.
Garnishes:
- Chopped green onions or cilantro.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli or bok choy.
- Mixed green salad with a ginger dressing.
Troubleshooting advice:
- If the tipuho is too dry, add a splash of water and stir to combine.
Food safety advice:
- Make sure to cook the squid thoroughly to prevent foodborne illness.
Food history:
- Tipuho is a type of sticky rice commonly used in Filipino cuisine.
Flavor profiles:
- Salty, sweet, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine