Melting Sotong

Melting Sotong Recipe: Chinese Squid Dish with Soy Sauce and Spices

Region / culture: China | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

History

Melting Sotong is a popular dish in Asian cuisine, particularly in countries like Malaysia and Singapore. It is often served as a main course or as part of a seafood spread. The dish has evolved over the years, with different variations and ingredients being added to suit individual tastes.

Ingredients

250 g squid/calamari, washed and vinegared
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 kaffir lime leaves or lemon
Chinese seasoning
lemon
chopped parsley
sesame oil

How to prepare

Using a pressure cooker, cook the squid that has been washed with vinegar, along with turmeric powder, ginger, and garlic. Set aside to cool. The squid can be stored in the freezer for 2-3 days and can be prepared ahead of time.
Marinate the squid with 1 tbsp of ginger garlic paste, chili sauce, a few drops of soy sauce, Szechaun paste, sesame oil, and Chinese seasoning.
Deep fry the following ingredients individually until crispy: diced potatoes, green capsicum strips, finely sliced onions (length-wise).
Place the fried vegetables on a platter. Optionally, serve the potato and capsicum fries separately with a salt garnish for the kids.
In a flat pan, fry the squid with the marinade. Add chili powder, turmeric powder, a pinch of garam masala, fish sauce, and tomato sauce. If desired, adjust the consistency by adding fish stock or warm water. Add lemon rind and juice, then steam for 2 minutes. Alternatively, kaffir lime leaves can be used instead of lemon.
Add all the fried ingredients (potato, capsicum, onion) to the squid and stir. Garnish with the vegetables and chopped parsley. For variation, add diced bamboo shoots and/or pickled ginger.

Variations

Add diced bamboo shoots or pickled ginger for a different flavor profile.
Substitute kaffir lime leaves for lemon for a unique twist.
Use different vegetables such as bell peppers or carrots for added color and texture.

Cooking Tips & Tricks

Be sure to wash the squid thoroughly with vinegar to remove any impurities.

- Marinating the squid in a mixture of ginger, garlic, and spices will help to enhance the flavor.

- Deep frying the vegetables separately will ensure that they are crispy and add a nice texture to the dish.

- Adjust the seasoning and consistency of the dish to suit your personal preferences.

Serving Suggestions

Melting Sotong can be served as a main course with steamed rice or noodles. It can also be enjoyed as a side dish with other seafood dishes or as part of a seafood platter.

Cooking Techniques

Pressure cook the squid to ensure it is tender and flavorful.

- Deep fry the vegetables separately for a crispy texture.

- Steam the squid with the marinade to infuse the flavors.

Ingredient Substitutions

Substitute calamari for squid if desired.

- Use different vegetables based on personal preference.

- Adjust the spices and seasonings to suit individual tastes.

Make Ahead Tips

Prepare the squid ahead of time and store in the freezer for 2-3 days.

- Marinate the squid in advance for added flavor.

- Fry the vegetables ahead of time and store in an airtight container.

Presentation Ideas

Serve Melting Sotong on a platter garnished with chopped parsley. - Arrange the fried vegetables around the squid for a visually appealing presentation. - Serve the dish with a side of steamed rice or noodles for a complete meal.

Pairing Recommendations

Pair Melting Sotong with a crisp white wine or a light beer.

- Serve with a side of pickled vegetables or a fresh salad for added freshness.

- Enjoy with a side of spicy chili sauce or soy sauce for dipping.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in a microwave or on the stovetop until heated through.

- Add a splash of water or broth to prevent the dish from drying out during reheating.

Nutrition Information

Calories per serving

Each serving of Melting Sotong contains approximately 250 calories, making it a relatively low-calorie dish that is perfect for a light and satisfying meal.

Carbohydrates

The carbohydrates in this dish primarily come from the vegetables and spices used in the recipe. The diced potatoes and onions provide a good source of carbohydrates, while the spices add flavor without adding extra carbs.

Fats

The fats in this dish come from the sesame oil used for frying the vegetables and squid. While sesame oil is high in healthy fats, it should be used in moderation to keep the dish light and flavorful.

Proteins

Squid is a great source of protein, making this dish a good option for those looking to increase their protein intake. The combination of squid and vegetables provides a well-rounded source of protein for a balanced meal.

Vitamins and minerals

The vegetables used in this dish provide a variety of vitamins and minerals, including vitamin C from the capsicum and onions, and potassium from the potatoes. These nutrients are essential for overall health and well-being.

Alergens

This dish contains seafood (squid) and soy sauce, which may be allergens for some individuals. Be sure to check for any allergies before preparing this dish for yourself or others.

Summary

Overall, Melting Sotong is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a great option for those looking for a healthy and satisfying meal.

Summary

Melting Sotong is a delicious and flavorful dish that combines tender squid with a variety of vegetables and spices. This recipe is sure to impress your family and friends with its unique flavors and textures. Enjoy this dish as a main course or as part of a seafood spread for a memorable dining experience.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Melting Sotong. It was many years ago, when I was just a young girl living in a small fishing village by the sea. My grandmother, who was a renowned cook in the village, had taught me the basics of cooking and instilled in me a love for creating delicious meals.

One day, while walking along the beach, I came across an old fisherman who was cleaning his catch of the day. He was a kind man with weathered hands and a twinkle in his eye. As we chatted, he mentioned a special recipe for cooking squid that had been passed down in his family for generations. He called it Melting Sotong, a dish that was so tender and flavorful that it would melt in your mouth.

Intrigued, I asked him to share the recipe with me. He agreed, but only on one condition – that I promise to keep it a secret and only pass it on to someone who truly appreciated the art of cooking. I eagerly agreed, and he began to recite the ingredients and instructions in a slow, deliberate manner.

The secret to making Melting Sotong, he explained, was in the marinating process. The squid had to be cleaned and scored before being marinated in a mixture of soy sauce, ginger, garlic, and a touch of sesame oil. This allowed the flavors to seep into the flesh, tenderizing it and infusing it with a rich, savory taste.

After marinating for several hours, the squid was then stir-fried in a hot wok with fresh vegetables such as bell peppers, onions, and green beans. The high heat caramelized the marinade, creating a sticky glaze that coated the tender pieces of squid in a sweet and salty sauce.

As he finished explaining the recipe, the fisherman handed me a piece of paper with the instructions written down in his neat, spidery handwriting. I thanked him profusely and promised to treasure the recipe and use it wisely.

When I returned home, I wasted no time in trying out the recipe for Melting Sotong. I followed the instructions carefully, taking care to marinate the squid for the recommended amount of time and stir-frying it over high heat to achieve the perfect balance of flavors and textures.

The moment I took my first bite of the dish, I knew that I had stumbled upon something truly special. The squid was so tender and succulent, with a subtle kick of ginger and garlic that lingered on my tongue. The vegetables provided a crunchy contrast to the melt-in-your-mouth texture of the squid, creating a harmonious blend of flavors and textures that danced on my palate.

I couldn't wait to share my discovery with my grandmother, who was thrilled to taste the dish for herself. As she savored each bite, a smile spread across her face, and she nodded in approval.

"You've done well, my dear," she said, patting my hand affectionately. "This recipe for Melting Sotong is a true gem, and you have honored it with your skill and dedication."

From that day on, Melting Sotong became a beloved dish in our household, a symbol of the culinary traditions that had been passed down through generations. I continued to cook it for special occasions and gatherings, always paying homage to the fisherman who had shared his family's secret recipe with me.

As the years passed, I added my own twist to the dish, experimenting with different vegetables and seasonings to create new variations of Melting Sotong. But no matter how many times I made it, the dish always brought back memories of that fateful day on the beach when I had stumbled upon a recipe that would become a cherished part of my culinary repertoire.

And so, to this day, whenever I cook Melting Sotong, I do so with a sense of gratitude and reverence for the old fisherman who had entrusted me with his family's secret recipe. I hope that one day, I will be able to pass it on to someone who shares my passion for cooking and appreciation for the art of creating delicious meals that bring joy and comfort to those who savor them.