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.
Squid in black ink - Sotong Masak Hitam plate
Share on facebook
Share on twitter
Share on linkedin
Cooking Time
40 mins


  • 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


  1. Clean squid but keep the black ink.
  2. Cut squid into pieces or leave whole, according to your preference.
  3. Heat oil and fry the paste until fragrant.
  4. Add squid, stir well and cook until squid is tender.
  5. Add the red chilli and onion. Stir again and turn off heat.

Note: Do not cook squid too long otherwise it will become rubbery.

Be a part of the Community

Copyright © Chef Wan Lifestyle 2021. All rights reserved

Powered by

Technology & Solutions Partner