(S has since started a food blog; for other original recipes from her, head over to Melting Wok now!)
Since my last post about Potluck Party, Malaysian Style, I have had no less than five inquires about this slurpylicious and jilatable dish (yes, I almost terjilat aka “licked” my plate dry when I first tried them last week)–emails, comments from my last post, plus a couple of phone calls.
Due to the overwhelming and positive responses, I resolved to get S to spill her secret recipe to me. After much sweet talk and sincere flattery, I finally convinced S to pen down the following recipe to Rasa Malaysia readers.
I know I am not the only one who is going to rush into the kitchen and cook up this fabulous dish. Inspired by S, Mae of Rice and Noodles had already concocted her variation of squid dish…stay tuned for her upcoming post and pictures.
Without further ado, here is the highly anticipated recipe of Masala Turmeric Squid with Coconut Cream courtesy of S.
Ingredients :
- Cleaned squids (with eyes removed)
- Kaffir lime leaves
- Minced ginger
- Curry Masala Spices (available at Indian stores)
- Tumeric powder (or ground fresh tumeric)
- Your favorite Sambal paste
- Coconut milk/cream
Steps:
- Marinade squid with curry masala and tumeric powder, set aside.
- Pan fry kaffir lime leaves and ginger until fragrant, put in the pre-marinated squid and fry on both sides until slightly brown.
- Add a table spoon or two table spoons of your favorite sambal paste and coconut milk, let
boil. - Turn heat to low and simmer till all squid are cooked (about 8-10 minutes for 1 lb+ of squid). Do not overcook the squid as they can become pretty tough and rubbery.
Voila! Let know how yours turn out.
Related Posts:
- Chicken Tikka Masala Recipe
- Chicken Curry Kapitan Recipe
- Red Curry Recipe
- Matcha (Green Tea) Ice Cream Recipe
- Green Curry Recipe
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{ 19 comments… read them below or add one }
My oh my, I am going to head out to buy some squid and try this recipe.
By the way, any ideas how to make the sambal? What brands to buy?
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Absolutely fabulous!!! Thanks for talking S to share the recipe :)
Yes, for sure, i will try this very very soon! The store here sells in jar, sambal oelek and sambal manis. Which one would you recommend?
Thanks for the link :)
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Thanks for the recipe, but mine wasn’t as delicious as yours… =(
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Chris - try the recipe and let me know how it goes.
Mae and anonymous - I will have to check with S regarding her secret sambal paste. Stay tuned.
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these are too wicked not to be shared…..I think back here in KL, they r d most preferred cholesterol loaded dish ever in Mamak shops , ahead of prawns !
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What is “curry masala spices”.I am not really familiar with this spice.Is it “garam masala” instead. Thanks
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Hi Jon Chan, I think the regular “garam masala” consists of fewer spices compared to the “curry masala”. Curry masala is about the same, except with a few additional kicks of cumin, cayenne, paprika, caraway, tumeric, & nutmeg.
Hi Mae, one superfast sambal that do justice for the sotong dish is Rummel’s Sambal Badjak. Do try it & let us know :)
Sincerely,
S
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Terima kasih!! I’ll go on my knees right this moment and beg Suanne to make this for dinner. The recipes there!
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Oh, if you are ever in PJ,try this fave restaurant of mine…(if you haven’t already, that is)
http://ugwug.blogspot.com/2006/10/restoran-ang-kee-cheow-yang.html
Or better still, get in touch with me, we’ll go together!
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Sorry, meant that for the later post. Will cut and copy it there again! Sorry…
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When you say “cleaned”, do you mean just the eyes? ‘Cause usually I gut them, and remove the purple outer membrane. Or are innards part of the dish?
- Chubbypanda
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Chubbypanda,
Yes, clean the eyes, and also remove the outer membrane. You want to leave the innards part in because they are the essence (some of them contain eggs of the squid) which are super delicious.
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The only sambal i can find here [it is Jersey afterall and i'm lucky enough to get hold of three different types :)] are the two that i’ve mentioned.
I can’t wait to try the recipe. Please tell me which one is better out of the three; sambal oelek, sambal nasi goreng or sambal manis?
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Mae,
Sambal Oelek works the best. Good luck and let me know how it goes.
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The recipe looks just incredible, and I’m pretty sure that I can get all the ingredients locally (if not, there is a huge international grocery in Cincy), but there is one slight snag. I am nursing an infant who is allergic to ginger, and therefore I cannot consume any. How badly do you think it would affect the flavor of the dish to simply omit the ginger entirely? Would it totally mess up the flavor, or would it still be worth making?
Thanks so much for posting the recipe.
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Isidora - No worries about the ginger, you can skip them and the recipe will work just fine. :)
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Mmmm your recipes look delicous!
you have Great blog from Jeena :)
visit jeena’s kitchen healthy recipe blog
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What a great combination. This masala turmeric squid with coconut cream sounds delicious!
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O i miss this sotong dish so much since I was sitting for my O levels in Alor Star, ie 33 years ago. I thought I can never find this receipe ever again if not for RM. Now that I’m in Singapore after returning from Melbourne, Australia, there’s no Indian restaurant in Singapore that can cook up this dish. Nostalgic!
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