Squid ink is all the rage – squid ink pasta, squid ink pizza – but my favourite way to eat it might be this dish. Squid stir-fried in a spice paste and seasoned with tamarind and gula melaka for a sweet and tangy flavour. Delicious with rice!
Sotong Masak Hitam
For the rempah:
15g dried chillies, soaked and drianed
265g red onion
45g garlic cloves
1 teaspoon turmeric powder
1. Grind all to a fine paste.
For the squid:
1. Pull the head and tentacles of the squid out from the body.
2. Remove the transparent quill from the body.
3. Rinse the insides of the squid’s body thoroughly to get rid of any sand or dirt
4. Remove the ink sac and set aside.
5. Cut under the eyes of the squid. Keep the tentacles, and pierce the eyes, squeezing any ink into the bowl with the ink sac. Discard the rest.
6. Slice the body into rings and keep with the tentacles.
For the sotong masak hitam:
Rempah (see above)
2 stalks lemongrass, lower white portion only, bruised
1 red chilli, sliced diagonally
Sliced squid and tentacles
4 kaffir lime leaves
Squid ink and ink sacs extracted from the squid
1 tablespoon tamarind pulp
1 teaspoon salt
2 tablespoons gula melaka
240g water (optional)
1 red onion, sliced
1 red chilli and 1 green chilli, sliced diagonally (for garnish)
1. Heat oil and fry rempah and lemongrass until fragrant and darkened in colour.
2. Add the chillies, squid and kaffir lime leaves.
3. Fry for a minute, then add the squid ink and ink sacs. Fry until the mixture turns black.
4. Add the tamarind pulp, salt and gula melaka. Taste and adjust seasoning.
5. Adjust to desired consistency with water.
6. Add the onion and cook one last minute or until slightly wilted.
13. Scatter over most of the sliced chilli and transfer the mixture to a dish
14. Top with the remaining sliced chilli and serve with steamed rice