How to Make Sotong Kunyit Stir Fry (Traditional & Healthy Version)
Sotong Kunyit Stir Fry is a classic Malaysian lunch dish that beautifully showcases the multicultural essence of Malaysian cuisine. Drawing from the vibrant flavors of local ingredients such as kunyit (turmeric), serai (lemongrass), and cili merah, this stir fry is both aromatic and visually striking. Traditionally enjoyed across Malaysia, Sotong Kunyit is celebrated for its simplicity and the fresh taste of the sea, making it a favorite in many households. What makes Sotong Kunyit Stir Fry unique is its delicate balance of flavors—earthy kunyit blends seamlessly with the sweetness of fresh sotong (squid) and the subtle heat of bird’s eye chilies. The use of pandan leaves infuses the dish with a gentle floral aroma, while extra-virgin olive oil keeps it light and heart-healthy. This vegetarian adaptation uses tender oyster mushrooms as a substitute for sotong, ensuring the dish remains high in protein and fiber, suitable for vegetarians while staying true to its roots. Enjoyed with a bowl of steaming hot rice, this dish brings a taste of Malaysia’s bustling markets and home kitchens right to your table.
Bahan
Arahan langkah demi langkah
Langkah 1 · Clean and slice the oyster mushrooms into bite-sized pieces
Clean and slice the oyster mushrooms into bite-sized pieces. Prepare all vegetables and aromatics: slice the red onion, mince garlic, grate the kunyit, and bruise the lemongrass stalk.
Langkah 2 · Heat olive oil in a large non-stick wok over medium heat
Heat olive oil in a large non-stick wok over medium heat. Add the pandan leaf and bruised lemongrass, sauté until fragrant.
Langkah 3 · Add red onion and garlic
Add red onion and garlic. Stir fry until onions are translucent. Then, add the grated kunyit and cook until the turmeric releases its color and aroma.
Langkah 4 · Toss in the carrot
Toss in the carrot, green beans, red chili, and bird’s eye chili. Stir fry for 3–4 minutes until vegetables are just tender but still crisp.
Langkah 5 · Add the oyster mushrooms
Add the oyster mushrooms. Stir fry on high heat for 3–4 minutes until mushrooms are cooked and slightly golden.
Langkah 6 · Drizzle in the light soy sauce
Drizzle in the light soy sauce, season with salt and black pepper. Stir well to coat all ingredients, and cook for another 2–3 minutes until the flavors meld.
Langkah 7 · Remove pandan leaf and lemongrass before serving
Remove pandan leaf and lemongrass before serving. Plate hot with steamed rice or brown rice for a healthier option.
Mengapa resipi ini sihat
Choosing a vegetarian, mushroom-based version of Sotong Kunyit Stir Fry means you enjoy the signature flavors without excess cholesterol or saturated fat. Each serving is balanced with complex carbs, lean protein, and heart-healthy fats, making it perfect for those aiming for a nutritious, calorie-conscious Malaysian meal. Plus, the variety of vegetables boosts micronutrient intake and keeps you full longer.
Nota tentang tradisi
Sotong Kunyit is beloved across Malaysia, especially in coastal regions like Selangor and Penang, where fresh seafood is abundant. Traditionally served at lunch, it’s a staple in Malay and Mamak eateries, reflecting Malaysia’s multicultural food scene. While the classic version uses sotong (squid), vegetarian adaptations are increasingly popular for health-conscious Malaysians, showcasing local produce and traditional spices. The dish is typically enjoyed with rice and sometimes featured at family gatherings or casual festive meals.