Name: Sotong Sos Tiram (Squid in Oyster Sauce)
Yield: Serves 4–6
Cuisine: Malaysian
Ingredients: 1 tsp turmeric powder; 2 stalks lemongrass, white part only, bruised; 3 cloves garlic, peeled and sliced; Salt, to taste; 300 g (11 oz) squid; 1 Tbsp vegetable oil; 1 medium white onion, peeled and sliced; 3 Tbsp oyster sauce; 2 red chillies, cut into thin strips; 4 bird’s eye chillies, or to taste, bruised; 5-cm (2-inch) knob ginger, peeled and cut into thin strips; 2 Tbsp tamarind juice

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

Squid is an exquisite seafood that can be served on its own as a main dish or as an accompaniment, depending on how it is prepared. It can, however, be a bit tricky to get it cooked to the right texture. For this dish, the trick to getting it done just right is to score and blanch the squid, then plunge it into cold water, before adding it to the cooked spice paste. This will ensure that the squid does not overcook and remains tender.