Malaysian · beginner
Sotong Goreng Kunyit
A vibrant, fast-cooking stir-fry of tender squid rings and crunchy long beans, highlighted by radiant turmeric and mild red chili.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Coat dry squid rings evenly with turmeric powder and half a teaspoon of salt in a bowl.
- 02
Heat vegetable oil in a wok or large frying pan over high heat until smoking hot.
- 03
Add sliced garlic, sliced chili, and onion rings, flash-frying for 1 minute until fragrant.
- 04
Toss in long green beans and stir-fry for 2 minutes until bright green yet crisp.
- 05
Add turmeric squid rings and light soy sauce, stir-frying rapidly for 2 to 3 minutes until squid turns opaque and cooked through.
- 06
Transfer quickly to a serving dish to prevent overcooking the tender squid.
A LITTLE KITCHEN KNOW-HOW
High-Heat Flash Stir-Frying
Cooking tender seafood at high temperatures for brief periods seals in natural juices while preventing tough texture.
Notes from the kitchen
- Ensure squid is dried thoroughly with paper towels before cooking to prevent stewing in excess released moisture.
- Cook squid for no more than 3 minutes on high heat to keep texture tender rather than rubbery.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
