indonesian

Spicy Squid in Ink Sauce with Steamed Rice

Name: Spicy Squid in Ink Sauce with Steamed Rice
Yield: 1 serving
Cuisine: indonesian
Ingredients: 211 g squid, cleaned and sliced; 7 g squid ink (bottled or from squid); 64 g white rice (dry); 129 g tomato, chopped; 37 g shallot, minced; 7 g garlic, minced; 11 g red chili, thinly sliced; 17 g vegetable oil; 2 g salt; 0.92 g black pepper

This stir-fried dish pairs squid, cleaned and sliced with squid ink, white rice and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

42 g Protein

73 g Carbohydrates

20 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

211g squid, cleaned and sliced 194 kcal
7g squid ink (bottled or from squid) 6 kcal
64g white rice (dry) 234 kcal
129g tomato, chopped 23 kcal
37g shallot, minced 27 kcal
7g garlic, minced 10 kcal
11g red chili, thinly sliced 4 kcal
17g vegetable oil 150 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

squidsquid ink (bottled or from squid)
Rinse squid well and pat dry. If using whole squid, slice into rings and keep the ink sac if available (or use bottled squid ink).
white rice (dry)
Rinse rice until water runs clearer. Cook rice with water until tender; keep covered.
shallotgarlicvegetable oil
Heat oil in a skillet over medium heat. Saute shallot and garlic for 1 minute.
tomatored chili
Add chili and tomato; cook 2 minutes until the tomato softens.
squidsaltblack pepper
Add squid, salt, and black pepper; stir-fry 2 minutes.
squidsquid ink (bottled or from squid)
Add squid ink and a small splash of water (about 30 g) if needed. Simmer 2-3 minutes until glossy and the squid is just cooked.
squidwhite rice (dry)
Serve the squid and sauce over the steamed rice.