Malay

Easy Gulai Lemak Sotong

by Edwan S. on Fri, May 18, 2018

Gulai lemak is such an easy local dish to prepare, and truly delicious to boot. The best thing is about this recipe is that it’s pretty fool-proof. This striking yellow gulai will brighten up your meal. Best with hot white rice!

Spicy gulai with a hint of sweetness...

Serves 3 - 4 people

Pineapple adds a nice sweet and sour note to this dish.

This recipe would be equally delicious with shrimp. Use fresh turmeric for a more refined flavour. You could also add in turmeric leaves for a kick-ass aroma.

Foodster's Verdict

Easy Gulai Lemak Sotong

Difficulty

  • Preparation
    10 minutes
  • Total
    40minutes
INGREDIENTS
    250g squid, cleaned and cut into rings
    4 shallots, roughly cut
    12-15 red bird's eye chilli
    2 tsp turmeric powder
    400ml coconut milk
    1 small can pineapple rings. drained, cut into cubes
    Salt to taste

    Red chilli, sliced, for garnish

    Curry leaves, fried, for garnish

    Some oil
METHOD

1. Blitz the shallots and red bird's eye chillies in a food processor to make a rough paste, or use a mortar and pastel.

2. In a wok or pot, heat a couple of tablespoons oil. Fry the paste until fragrant, about 5 minutes.

3. Pour in coconut milk and add turmeric powder. Stir well.

4. Bring to a boil, then simmer gently for 20 minutes until the kuah has thickened and the paste is cooked.

5. Add in squid and pineapples, cook for 5 minutes.

6. Garnish with sliced chillies and curry leaves. Enjoy with hot white rice, with maybe some fried salted fish on the side.

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