Melting Sotong

Melting Sotong is truly a Asean cuisine inspiration - I mean squid (Sotong) has this softness yet chewy - gummy .. when laddled with chinese base - just awesome!

Cooking time : 20mins

Your Kitchen Table need:
~ 250gm - Washed, Vinegrated Squid/Calamari (sotong)

~  1tsp - Ginger Garlic Paste

~ Shezwan paste + Dark Soy sauce (sweet)

~ 1 Green Capsicum

~ 2 Onions (large)

~ Potato - diced into long wedges

~ Fish seasoning

~ Indian Garam Masala

~ Chilli Poweder & Turmeric Powder (pinch)

~ Kafir Leaves (3), Lime ~ Chinese seasoning & Chopped Parsley

~ Sesame oil

Section heading
1. Pressure cook nicely vinegar-washed sotong (Squid) with turmeric powder+ginger+garlic > keep aside to cool. < u can store this is freezer for 2-3days - hence gd to prepare this before hand >

 2. Marinate Sotong with 1tbsp of ginger+garlic paste+garlic-chilli sauce+soya sauce (few drops)+ schezwan mix+Sesame oil + chinese seasoning & sesame oil

3. Deep fry in pan individually till crispy brown >> i) finely diced potato wedges ii) long capsicum(green pepper) strips iii) finely diced(lenght-wise) onions. Place them all in platter < for kids you can separately serve potato and capsicum fries with salt garnish >

<span style="font-family: "Trebuchet MS", sans-serif;">4. In Flat pan - fry Sotong. Add to it > Chilli powder+ turmeric powder+pinch of garam masala+fish masala+tomato sauce > increase consistency by adding either fish-stock or water(warm). + lemon rind+squeeze - steam for 2mins. You can add kaffir leafinstead of lemon.

<span style="font-family: "Trebuchet MS", sans-serif;">You can add diced bamboo shoots/pickled ginger for variation. <span style="font-family: "Trebuchet MS", sans-serif;"> <span style="font-family: "Trebuchet MS", sans-serif;">5. Add to the Sotong base > all the fried ingredient (potato+capsicum+onion > and slightly stir - use them as garnish along with chopped parsley.  <span style="font-family: "Trebuchet MS", sans-serif;">