Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Squid | not in our table | 0 |
| Capsicum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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.
Marinate sotong with 1tbsp ginger garlic paste, chili sauce, a few drops of soy sauce, Szechaun paste, sesame oil and chinese seasoning
Deep fry the following individually until crispy:
diced potato
green capsicum strips
finely sliced, length-wise, onions
Place fried vegetables on a platter. Optional: serve the potato and capsicum fries separately with a salt garnish for the kids.
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.
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.
Category:Chinese Recipes