Sotong Kangkung with Spicy Peanut Sauce

Ingredients

• 500g (1.1 lb) squid, cleaned and sliced 500g (1.1 lb) squid, cleaned and sliced
• 300g (10.5 oz) kangkung (water spinach), washed and trimmed 300g (10.5 oz) kangkung (water spinach), washed and trimmed
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the spicy peanut sauce: For the spicy peanut sauce:
• 150g (5.3 oz) roasted peanuts, finely ground 150g (5.3 oz) roasted peanuts, finely ground
• 2 tablespoons chili paste 2 tablespoons chili paste
• 2 tablespoons tamarind juice 2 tablespoons tamarind juice
• 2 tablespoons palm sugar, grated 2 tablespoons palm sugar, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1/2 cup water 1/2 cup water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 25g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the ground peanuts, chili paste, tamarind juice, palm sugar, soy sauce, and water. Mix well to form a smooth sauce. Set aside.
2. 2.
   Heat the vegetable oil in a wok or large frying pan over medium heat. Add the minced garlic, grated ginger, and sliced red chilies. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the sliced squid to the wok and stir-fry for 3-4 minutes until cooked through and tender.
4. 4.
   In a separate pot, bring water to a boil. Blanch the kangkung for 1-2 minutes until it turns bright green. Remove from the pot and drain.
5. 5.
   Add the blanched kangkung to the wok with the cooked squid. Stir-fry for an additional 1-2 minutes to combine the flavors.
6. 6.
   Pour the spicy peanut sauce over the squid and kangkung mixture. Stir well to coat everything evenly.
7. 7.
   Remove from heat and transfer to a serving dish.
8. 8.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Squid — To ensure tender squid, avoid overcooking as it can become rubbery. Cook it just until it turns opaque and firm.
• Kangkung — Blanch the kangkung quickly to retain its vibrant green color and crisp texture. Do not overcook it, as it should remain slightly crunchy.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of chili paste in the peanut sauce.
• For a twist, you can add a squeeze of lime juice to the peanut sauce for a tangy kick.
• If kangkung is not available, you can substitute it with spinach or bok choy.
• To save time, you can prepare the spicy peanut sauce in advance and store it in the refrigerator for up to a week.
• Feel free to adjust the amount of garlic and ginger according to your personal taste preferences.

Serving advice

Serve the Sotong Kangkung with steamed rice for a complete meal. Garnish with some chopped peanuts and sliced red chilies for an extra pop of color and flavor.

Presentation advice

Arrange the stir-fried squid and kangkung on a large serving platter, drizzle the spicy peanut sauce over the top, and sprinkle with chopped peanuts and sliced red chilies. This will create an appetizing and visually appealing presentation.