Sotong Masak Hitam
Contributed by: Siti Rahmah Bte Shamsudin
This is my family’s favourite recipe. Ibu would cook this whenever cuttlefish was in season. You could, of course, use squid, but she says cuttlefish is best because there is more ink for the sauce while squid has less. Also, the meat for cuttlefish is more tender.
The joy of eating this dish is to have your mouth covered with the black ink; your fingers would be black too! Even now as adults, enjoying this dish together with family, we would make faces at each other and have a good laugh to see each other’s mouths stained with black ink.
Portion: 4 pax
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Ingredients
• 1kg squid / cuttlefish
• 3 large onion, medium size
• 3 garlic
• 2 cm ginger
• 2 cm turmeric
• 5 – 7 pcs of chilli padi or red fresh chillies
• 5 cm galangal
• 2 lemongrass
• 2 tsp coriander powder
• 1 tsp cumin powder
• 2 – 3 pcs asam keping (dried tamarind)
• Salt and sugar to taste
Method
1. Remove head from body.
2. Remove black ink sac carefully from head and place in a bowl and wash.
3. Cut body into square.
4. Remove mouth and eyes from head.
5. Wash and drain.
6. Grind onion, garlic, ginger, turmeric and chillies until fine.
7. Clean galangal and smash.
8. Clean lemongrass. Remove the leaves and the roots. Take 7 – 9cm of lemongrass stalk and smash the stalk.
9. Heat the wok / pan with 3 tbsp of oil.
10. When oil is hot, pour the ground ingredient and sauté until fragrant.
11. Add a bit of water into the ink bowl and squash the sac. Pour the ink together with the squid into the wok.
12. Stir well.
13. Add lemongrass, galangal and dried tamarind.
14. Add salt and sugar and fry well till cook.
15. The taste must be sweet and sour type with enough salt.
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