Turmeric Fried Cuttlefish

Turmeric fried squid is a very popular dish but it is difficult to prepare well. The main problem that many people face is clay and hard squid. In this recipe I will share the secret to get soft and ‘juicy’ turmeric fried squid. This recipe is not as easy as other recipes because there are a few extra steps, but the results are worth it.

The first, we will soak the cuttlefish in a brine solution before cooking. This is intended to increase the water content in the squid so that it does not dry out after cooking. The salt solution will also act with the protein in the squid to soften the squid filling.

Both, we will cook the onion and turmeric separately first because we want to cook the onion until golden yellow and sweet. Most recipes will cook onions and squid together, this is what causes the squid to harden because it has been cooked for too long. The squid needs to be cooked for a while only. When we can see the water coming out of the squid, this is a sign that the cuttlefish will be hard.

Next, the squid will be cooked over a large fire so that the outside is crisp but still raw inside because it will be cooked again with the stir -fry ingredients.

Ingredients

500g cuttlefish
700g bawang Holland
2 large blade of turmeric powder
6 birds eye chili
1 teaspoon Thai squid sauce/Fish Sauce/Liquid Soy Sauce
Salt
Gula
1 teaspoon of Aji-Shio white pepper powder

Method

1. Add 2 tablespoons of salt to 2 liter of water in a suitable used and dissolve.
2. Put the squid in the salt water solution and soak for 8-10 minutes. Make sure the entire surface of the cuttlefish is in contact with the salt solution. Do not soak too long to avoid the squid becoming too salty.
3. While the cuttlefish are soaked, coarsely sliced ​​700g Holland onion. Approximately 1/2 cm tebal.
4. After soaking, remove the salt water and soak the squid in plain water to 3 minutes and toss.
5. Cut the squid into 1.5cm pieces and set aside.
6. Heat oil and sauté the onions. Add 1 teaspoon of salt to speed the water out of the onion and crisp faster.
7. When the onions start to turn yellow, add 2 large blade of turmeric powder.
8. Make sure the fire is not too big to avoid scorched onions.
9. When the onion is golden yellow, remove and set aside.
10. Now we cook the first stage squid, heat a frying pan with a little oil. Make sure the hot pan is smoky before adding the squid.
11. Add the squid and cook until the outer surface looks slightly crispy. Do not cook for too long, our purpose is just to cook the outer surface only because we will be cooking the squid again.
12. Cook the squid little by little, if cooked too much, the pot will not be hot enough and the squid water will come out. This is the cause of squid clay and not soft. Repeat for all the squid pieces and set aside.
13. Once all the squid is dried, we reheat the sauteed onions and turmeric.
14. Add 6 chopped rice chilli seeds and mix well.
15. Add the squid and flatten.
16. Add 1 teaspoon Thai squid sauce or Fish Sauce or Melted Soy Sauce, 1/2 teaspoon of salt and 1/2 teaspoon sugar or to taste.
17. Finally 1 teaspoon of Aji-Shio white pepper.
18. Stir well and serve immediately.