Sotong Masak Asam Kunyit

Sotong Masak Asam Kunyit or Squid cooked in tamarind and turmeric is a Malaysian dish of squid cooked with tamarind, turmeric, lemongrass and chillies, a popular dish usually served on food stalls like Mamaks

The last time I had this dish was in Malaysia many years ago when I used to live there and for some reason the name of this dish suddenly got stuck in my head that is why I was encouraged to make it at home. I rarely order this when I was in Malaysia because there are a lot of other wonderful options sometimes it gets confusing especially when you are on those eateries where you can put anything on your plate and the cashier will just charge you just by looking at it. Anyways this recipe is quite simple, preparation and cooking times are next to none, so this is a good week night meal but make sure you finish it that dinner and don’t bring leftovers in the office if you know what I mean.

Sotong Masak Asam Kunyit

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Malaysian

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Description

Sotong Masak Asam Kunyit or Squid cooked in tamarind and turmeric is a Malaysian dish of squid cooked with tamarind, turmeric, lemongrass and chillies, a popular dish usually served on food stalls like Mamaks

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Ingredients

Units USM Scale 1x2x3x

• 12 pcs medium sized squid (around 5 inch in body length), cut in 3 sections
• 2 tbsp tamarind pulp
• 1 lemongrass stalk, white sections, finely chopped
• 2 red chili, sliced
• 1 green chili, sliced
• 2 tbsp turmeric powder
• 3 tbsp chopped coriander, plus more for garnishing
• 2 small shallots, thinly sliced
• 4 cloves garlic, minced
• 1/2 thumb sized ginger, grated
• 1/2 cup water
• fish sauce
• oil for frying

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Instructions

1. Dissolve tamarind pulp in water, then set aside.
2. In a wok add oil then sauté shallot, garlic, ginger and lemongrass in high heat.
3. Add squid and turmeric powder, stir fry for a minute.
4. Pour the tamarind liquid into the wok discarding the solids, let it boil continuously and cook for 10 minutes in high heat. Add water if liquid dries out.
5. Add the red chilli, green chilli and coriander, season with fish sauce then stir fry for a minute.
6. Turn heat off, place in serving platter, garnish with coriander then serve.

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