Sotong Goreng Kunyit — Golden Turmeric Squid

Simplest, most satisfying seafood dish in the Johor home cook repertoire — squid tossed in fresh turmeric, garlic, and salt, then flash-fried in very hot oil until crispy at the edges but tender inside. Takes 10 minutes. Free recipe from Kak Rina.

🥘 Ingredients

• 500g fresh medium squid — cleaned, cut into rings plus tentacles
• 1.5cm fresh turmeric — grated fine (or ½ tsp turmeric powder)
• 3 cloves garlic — minced very fine
• 1 tsp salt, ½ tsp black pepper
• ½ tsp sugar (optional)
• 3 tbsp cooking oil
• Cili padi (sliced) and lime wedges to serve

👨‍🍳 Steps

1. Step 1 — Prep: Cut squid into rings (1.5cm wide), keep tentacles whole. PAT COMPLETELY DRY with paper towels. This is critical for getting a proper sear. Wet squid steams and goes rubbery.
2. Step 2 — Marinate: Toss squid with fresh turmeric, garlic, salt, pepper, and sugar. Mix well. Marinate 10-15 minutes only.
3. Step 3 — Very Hot Wok: Heat wok over HIGH heat until it starts to smoke. Add oil. Wait for oil to shimmer and almost smoke. The oil must be screaming hot.
4. Step 4 — Flash Fry: Add squid in a single layer. Do NOT crowd — work in 2 batches if needed. Leave undisturbed for 45-60 seconds. Flip each piece. Cook another 30-40 seconds.
5. Step 5 — Remove Immediately: Total fry time per batch is 90 seconds to 2 minutes MAXIMUM. Squid goes from perfectly cooked to rubbery in 30 seconds. When edges are slightly golden and rings are opaque, take them out.
6. Step 6 — Serve: Transfer to plate immediately. Serve with lime wedges and fresh cili padi.
7. Kak Rina's rule: Fresh squid only. Frozen squid releases too much water and you end up boiling instead of frying.

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