Another personally improvised dish inspired by Malay cuisine, sotong kunyit is a mellow, fragrant preparation for small to medium sized squids. When it comes to squid, size does matter- the smaller ones tend to be more tender and less rubbery than their bigger relatives, making them ideal for this recipe.
5-6 medium squid (both body and tentacles), cleaned and left whole and not scored
3-4 garlic cloves
3-4 cm galangal
2 cm ginger
1 lemon grass
2 cm turmeric root, or alternatively 1 teaspoon turmeric powder
1 red chilli, chopped
5-6 kaffir lime leaves
200 ml coconut milk
Stuff the tentacles of the squid in its body after cleaning the squids. Blend the onion, garlic, turmeric, ginger, galangal, lemongrass and 2 tablespoons of water into a smooth paste. Sauté this paste in 2 tablespoon of oil over low heat for five minutes. The chilli and lime leaves are added into the frying ingredients, let the flavours incorporate for another five minutes over low-medium heat. Pour 1 cup of water into the mixture and bring this to the boil. Pour the coconut milk in and add the fresh squid to the cooking pot. Cook for ten minutes before serving up with a bowl of freshly cooked rice and vegetables.
Note: Squid preparation was previously discussed here.