If you are not Singaporean or Malaysian, I doubt you understand the first word on the title… Well, let me educate you a little! Sotong means squid in malay and it happens to be one of my favourite seafood. So today I shall be sharing with you a squid stew!
This stew is packed full of mediterranean flavours, very nutritious as well! Great for brunches and packed lunches. Key point to note for this stew is the cooking time for the root vegetables and squid. You want to cook the vegetables thoroughly and not overcook the squid as it would get rubbery. This dish is rather versatile, you could add chicken or beef or lamb instead of squid. Change the vegetables or add them all like potatoes, mushrooms and many more!
Also! Do remember to prepare your favourite stock to give your stew more boost! I made a pot of veggie stock for this stew! The sweetness of the carrots and the flavours from the parsley stalks and pepper elevated the dish!
Ingredients (I did not leave the measurements to the ingredients as it depends on the amount of stock you are planning to make!)
- Parsley stalk
- Bay Leaves
- Salt and pepper
- In a pot, drizzle oil and fry garlic, carrots, celery and onions, till their aroma are dispersed.
- Add parsley stalks and pour water in.
- Let it simmer and season to liking
- When you are about to turn the heat off, add bay leaves
- Store the stock in the freezer or fridge for future use
So with the veggie stock adding more flavours to the stew, let’s get to the stew’s recipe!
- 1 whole squid, scored and de-skinned
- 2-3 cloves of garlic
- 1/2 zucchini and butternut squash, cubed
- 1 whole egg plant
- About 1/3 cup cooked barley
- A bunch of kale, stalk removed (I used purple kale because it was too gorgeous to not buy them)
- 1 tablespoon of garam masala
- 2 tsp of cumin
- Dash of turmeric
- Salt and pepper
- Coriander for garnish
- A can of tomato puree
- 2-3 cups of veggie stock/chicken/beef
- In a pan, drizzle a good amount of olive oil and add garlic and fry till fragrant
- Add butternut squash, zucchini and eggplant into the pan and add all the spices
- Fry till they are rather soft but they do not have to be too soft as they are still going to cook after the stock are added
- After veggies are a little softer, add the tomato puree and fry the veggies till they are nicely coated with the puree
- Add the veggie stock and barley after the tomato puree becomes a little thicker
- Let it simmer for about 15 minutes, adding a little stock once in a while as it would get evaporated
- Now’s the time to season with salt and pepper
- Place the squid on the bed of stew and cover and let it cook for about 7-9 minutes
- Once the squid are all curled up and white, toss in kale leaves and turn off the heat!
- Garnish with coriander and serve over warm rice or mash potatoes!
Thought I shared this recipe as the weather is getting chilly and it is so hearty and so much flavour within. There are so much colours in this dish as well and it just brightens my mood when eating! See, food is all about the experience, from the cooking to the tasting. Food that is filled with colours are usually yummy and filled with goodness, thus always remember to fill your food with colours! It would be a hit to the young and old!
Well, that is it for today! I have been pretty lazy with writing as school has caught up with my body and it needs rest. However thats no excuse to not write! So I would be at my very best and update as much as I could! I hope you have enjoyed today’s post and till next time, see you!
Spread Love & Be Kind! Pei Gee
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