Entry id: 1024

Sotong Masak Hitam


by Honey Ahmad, on Thu, December 16, 2010

The black colour of this dish is interesting and it has an entirely different quality visually and in flavour than if you were to cook it with soy sauce.

"The squid ink gives it the ‘hitam’ colouring."


To Blend:
5 shallots
2 cloves garlic
1 inch ginger
½ inch fresh turmeric

3 Tbs vegetable oil
1 stick lemongrass, bruised
3 large red chillies, bruised
½ large onion, sliced into rings
500g baby squid, cleaned with ink sac intact, cut into rings.
Salt to taste

4 servings

A savoury squid dish that would appeal to al cephalopod fans.

You’ll have to clean your own squid as fishmongers don’t do this kind of finicky treatment. If you’ve found one who will do it, let us know!


Heat vegetable oil in a wok. Once hot, add the pounded ingredients and fry until the onions become transparent.

Stir the lemongrass in until fragrant, then put the squid in.

Break the ink sacs and mix the black liquid around evenly. Season with salt to taste, and add water if you prefer the gravy more soupy.

Leave to bubble away on a low heat for at least 5 minutes, or until the squid is cooked.

Serve with hot rice accompanied by a light vegetable lauk, like sawi putih masak lemak.


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