Squid in Black Ink (Sotong Masak Hitam)
While it may sound strange, this tasty and healthy squid dish utilises a unique ingredient – a squid’s own black ink! Surprise your friends and family with this lovely recipe when you want a robust and savoury dish that will certainly turn heads.
Serves
2
Cooking Time
40 mins
Cuisine
Malaysian
Ingredients
- 1 kg squid
- 60ml-70ml of oil
- 2 red chilies, sliced
- 1 large onion sliced round
- 3 stalks red chilli
- 3 cloves garlic
- 1 large onion
- 1 stalk lemongrass
- 2 cm galangal
- Salt to taste
- Sugar to taste
Instructions
- Clean squid but keep the black ink.
- Cut squid into pieces or leave whole, according to your preference.
- Heat oil and fry the paste until fragrant.
- Add squid, stir well and cook until squid is tender.
- Add the red chilli and onion. Stir again and turn off heat.
Note: Do not cook squid too long otherwise it will become rubbery.
