Sotong masak hitam (squid in black ink)
Ingredients
4
GRIND:
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Preparation
Preparation15 min
Cook time20 min
- Clean the squid, rub off thin film, remove hard substance from the head, cut away the eyes and retain the ink sac. Wash and drain.
- Heat the oil, fry ground ingredients together with lemon grass until fragrant.
- Add the squid and salt, stir then cover for 1-2 minutes. Add some water.
- Press the ink sac with spoon and add this to the gravy, it turns black in color.
- Stir for few minutes, add salt if needed, remove from heat.
- Do not overcook, it will become rubbery. Add lemon juice and stir.
- Serve hot with steaming white rice.
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