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Masala Turmeric Squid with Coconut Cream Recipe

Masala Turmeric Squid with Coconut Cream

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…

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20 COMMENTS... read them below or add one

  1. Anonymous

    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?

  2. Mae

    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 :)

  3. Rasa Malaysia

    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.

  4. Anonymous

    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 !

  5. Anonymous

    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 :)


  6. Chubbypanda

    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

  7. Rasa Malaysia


    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.

  8. Mae

    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?

  9. isidora

    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.

  10. Perverted Old Glutton Goat Pete

    S is so nice to give you the recipe to share with the world.

    Hmm… No proportions given but I will use lots of them cos I would love to get more gravy. Simply love the squids with eggs inside. Always get so hungry whenever I visit this site.

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