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Sotong Masak Hitam
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."
Ingredients
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
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
Serves...
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!
Method
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.
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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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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