I am still drooling when I think of the squid I ate in Sabah. If the squid is huge, it normally has nicer texture as it is sort of crunchy and yet, chewy.
To make the tumeric squid, what I added are just basic ingredients :
500 grams squids – Clean and cut
1 teaspoon of tumeric powder
1 large onion, cut into rings or cubes (depends on how you cut your squid)
2 stalks of curry leaves
3 dried chillies if you prefer your squid hot
sugar, salt and pepper to taste
Rub your squids with tumeric. Put into the hot wok WITHOUT any oil. The squid will release a lot of water. Keep removing the water as you want your squid to be dry. Continue doing so until there is no more water. Add oil, curry leaves, onions/dried chillies and sugar, salt and pepper and stir fry until the onions and curry leaves/chillies are fragrant.