Melting Sotong

Description
Melting Sotong is a truly Asian cuisine inspiration; the squid (sotrong) has a softnees yet chewy/gummy texture, when ladled with a chinese base - just awesome!

Cooking time: 20 minutes

Ingredients

 * 250g squid/calamari (sotong), washed and vinegrated
 * 1 tbsp ginger-garlic paste
 * Szechuan paste + sweet dark soy sauce
 * 1 green capsicum (green pepper)
 * 2 large onions
 * 1 potato, diced
 * fish sauce
 * Garam masala
 * tomato sauce
 * pinch of chili powder and turmeric powder
 * 3 karffir lime leaves or lemon
 * Chinese seasoning
 * lemon
 * chopped parsley
 * sesame oil

Directions

 * 1) Using a pressure cooker, cook the vinegar-washed sotong (squid) with turmeric powder, ginger and garlic. Keep aside to cool. The squid can be stored in the freezer for 2~3 days and can be prepared ahead of time.
 * 2) Marinate sotong with 1tbsp ginger garlic paste, chili sauce, a few drops of soy sauce, Szechaun paste, sesame oil and chinese seasoning
 * 3) Deep fry the following individually until crispy:
 * 4) diced potato
 * 5) green capsicum strips
 * 6) finely sliced, length-wise, onions
 * 7) Place fried vegetables on a platter. Optional: serve the potato and capsicum fries separately with a salt garnish for the kids.
 * 8) In a flat pan, fry the sotong with the marinade. Add to it chili powder, turmueric powder, a pinch of garam masala, fish sauce and tomato sauce. To alter the consistency, add fish stock or warm water, if desired. Add lemon rind and juice, steam for 2 minutes. You can add kaffir lime leaves instead of lemon.
 * 9) Add to the sotong all the fried ingredients (potato, capsicum, onion) and stir. Garnish with the vegetables, along with the chopped parsley. For variation, add diced bamboo shoots and/or pickled ginger.