Sotong Goreng Kunyit Recipe (Turmeric Fried Squid)

Squid: Fresh squid, cleaned and cut into rings, is the main protein in this dish.

Turmeric powder: Adds a vibrant yellow color and earthy flavor to the squid.

Salt: Enhances the overall taste of the dish.

Vegetable oil: Used for stir-frying the ingredients.

Onion: Sliced onion adds sweetness and depth to the dish.

Garlic: Minced garlic provides a robust, aromatic flavor.

Red chili: Sliced red chili adds a spicy kick to the dish.

When preparing squid, it's crucial to avoid overcooking it. Overcooked squid can become rubbery and tough. To ensure tender and flavorful results, cook the squid on medium heat for just 5-7 minutes, as indicated in the recipe. The turmeric powder not only adds a vibrant color but also imparts a subtle earthy flavor that complements the squid beautifully. Additionally, make sure to slice the onion and red chili thinly to ensure they cook evenly and release their aromatic flavors into the dish.

• squid - Substitute with shrimp: Shrimp has a similar texture and can absorb flavors well, making it a good alternative for squid in this dish.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric and other spices, providing a similar flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil can withstand high heat and adds a subtle, complementary flavor to the dish.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste, which can enhance the overall flavor.

• garlic - Substitute with ginger: Ginger provides a different but complementary flavor that works well with turmeric and seafood.

• red chili - Substitute with bell pepper: Bell peppers add a mild sweetness and color without the heat, suitable for those who prefer a less spicy dish.

• Allow the sotong goreng kunyit to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled squid into an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.
• Store the container in the refrigerator if you plan to consume it within 2-3 days. This keeps the squid fresh and flavorful.
• For longer storage, place the airtight container in the freezer. The squid can be frozen for up to 2 months without losing its texture and taste.
• When ready to reheat, thaw the squid in the refrigerator overnight if frozen. This gradual thawing helps retain its quality.
• Reheat the sotong goreng kunyit in a frying pan over medium heat. Add a splash of vegetable oil to prevent sticking and to revive the dish's original flavors.
• Stir-fry until the squid is heated through, ensuring it does not overcook and become rubbery.
• Serve hot, ideally with freshly steamed rice, to enjoy the dish as if it were freshly made.

• Stovetop Method:

  • Heat a non-stick pan over medium heat.
  • Add a small amount of vegetable oil to the pan.
  • Once the oil is hot, add the leftover squid.
  • Stir-fry for 3-4 minutes until the squid is heated through.
  • Ensure to stir continuously to avoid overcooking and making the squid rubbery.

• Microwave Method:

  • Place the leftover squid in a microwave-safe dish.
  • Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  • Microwave on medium power for 1-2 minutes.
  • Check the squid and stir halfway through to ensure even heating.
  • Be cautious not to overheat, as the squid can become tough.

• Oven Method:

  • Preheat the oven to 300°F (150°C).
  • Place the leftover squid in an oven-safe dish.
  • Cover the dish with aluminum foil to retain moisture.
  • Heat in the oven for about 10-15 minutes.
  • Check to ensure the squid is heated through but not overcooked.

• Steaming Method:

  • Set up a steamer pot with water and bring it to a boil.
  • Place the leftover squid in a heatproof dish that fits inside the steamer.
  • Steam for about 5-7 minutes until the squid is heated through.
  • This method helps retain moisture and prevents the squid from becoming rubbery.

• Bowl: Used to mix the squid with turmeric powder and salt.

• Frying pan: Used to heat the vegetable oil and cook the ingredients.

• Spatula: Used to stir-fry the ingredients in the pan.

• Knife: Used to slice the onion, red chili, and mince the garlic.

• Cutting board: Used as a surface to slice the onion, red chili, and mince the garlic.

• Measuring spoons: Used to measure the turmeric powder, salt, and vegetable oil.

Pre-marinate the squid: Mix the squid with turmeric powder and salt ahead of time and store it in the fridge. This allows the flavors to meld and saves you time during cooking.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic. It cuts down on prep time without sacrificing flavor.

Slice vegetables in advance: Slice the onion and red chili ahead of time and store them in airtight containers. This makes the cooking process quicker and more efficient.

Cook in batches: If you have a large quantity of squid, cook it in batches to ensure even cooking and to avoid overcrowding the pan.