Editorial sample recipeMalaysianbeginnerhalaldairy-freegluten-free

Sotong Goreng Kunyit

Name: Sotong Goreng Kunyit
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 400 g Squid rings, cleaned and patted completely dry; 1 tsp Ground turmeric powder; 100 g Long green beans, cut into 3-cm segments; 1 medium Yellow onion, sliced into rings; 1 piece Red chili, sliced diagonally; 3 clove Garlic, thinly sliced; 1 tbsp Light soy sauce; 2 tbsp Vegetable oil

A vibrant, fast-cooking stir-fry of tender squid rings and crunchy long beans, highlighted by radiant turmeric and mild red chili.

Prep: 15 min
Cook: 10 min
Total: 25 min

AI-generated illustration of Sotong Goreng Kunyit

AI illustration

Technique to learn

High-Heat Flash Stir-Frying

Cooking tender seafood at high temperatures for brief periods seals in natural juices while preventing tough texture.

Instructions

Step 1: Coat dry squid rings evenly with turmeric powder and half a teaspoon of salt in a bowl.
Heat vegetable oil in a wok or large frying pan over high heat until smoking hot.

Step 3: Add sliced garlic, sliced chili, and onion rings, flash-frying for 1 minute until fragrant.

Step 4: Toss in long green beans and stir-fry for 2 minutes until bright green yet crisp.

Step 5: Add turmeric squid rings and light soy sauce, stir-frying rapidly for 2 to 3 minutes until squid turns opaque and cooked through.

Step 6: Transfer quickly to a serving dish to prevent overcooking the tender squid.

Cooking tips

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.

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