Sotong Kangkung with Tamarind Glaze
60% asli · Fusion (Malaysian/Southeast Asian)
A creative twist on Sotong Kangkung, incorporating a tangy tamarind glaze for a more complex sweet and sour profile, alongside the traditional chili elements.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Squid500g
- Water Spinach (Kangkung)2 bunches
- Garlic3 cloves
- Ginger1/2 inch piece
- Dried Chilies3-5
- Belacan (Shrimp Paste)1/2 tsp
- Tamarind Paste2 tbsp
- Soy Sauce1 tbsp
- Fish Sauce1 tsp
- Brown Sugar1.5 tbsp
- Vegetable Oil2 tbsp
- Water3 tbsp
- Saltto taste
- Toasted Sesame Seeds1 tsp (for garnish)
- Fresh Cilantrofor garnish
Langkah
- 1
Prepare the chili-ginger-garlic base: Blend soaked dried chilies, belacan, minced garlic, and grated ginger.
- 2
Clean and cut squid into rings.
- 3
Wash and trim water spinach.
- 4
In a small bowl, whisk together tamarind paste, soy sauce, fish sauce, brown sugar, and 3 tbsp water to create the glaze.
- 5
Heat vegetable oil in a wok over medium-high heat. Add the chili-ginger-garlic paste and stir-fry until fragrant.
- 6
Add squid rings and stir-fry until almost cooked.
- 7
Add water spinach stems and stir-fry for 1 minute.
- 8
Pour in the tamarind glaze and add the water spinach leaves. Stir-fry until the leaves are wilted and the sauce coats the ingredients.
- 9
Season with salt if needed. Garnish with toasted sesame seeds and fresh cilantro. Serve hot.
