Melting Sotong is a truly Asian cuisine inspiration; the squid (sotrong) has a softnees yet chewy/gummy texture, when ladled with a chinese base - just awesome!

Cooking time: 20 minutes



  1. Using a pressure cooker, cook the vinegar-washed sotong (squid) with turmeric powder, ginger and garlic. Keep aside to cool. The squid can be stored in the freezer for 2~3 days and can be prepared ahead of time.
  2. Marinate sotong with 1tbsp ginger garlic paste, chili sauce, a few drops of soy sauce, Szechaun paste, sesame oil and chinese seasoning
  3. Deep fry the following individually until crispy:
    1. diced potato
    2. green capsicum strips
    3. finely sliced, length-wise, onions
  4. Place fried vegetables on a platter. Optional: serve the potato and capsicum fries separately with a salt garnish for the kids.
  5. In a flat pan, fry the sotong with the marinade. Add to it chili powder, turmueric powder, a pinch of garam masala, fish sauce and tomato sauce. To alter the consistency, add fish stock or warm water, if desired. Add lemon rind and juice, steam for 2 minutes. You can add kaffir lime leaves instead of lemon.
  6. Add to the sotong all the fried ingredients (potato, capsicum, onion) and stir. Garnish with the vegetables, along with the chopped parsley. For variation, add diced bamboo shoots and/or pickled ginger.
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