Petitchef

Sotong masak hitam (squid in black ink)

Main Dish
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
500g medium squid cleaned

1 stalk lemon grass crushed

3 Teaspoons oil

lemon juice from 1/2 lemon

salt to taste


GRIND:

10 dry chili, soak to soften

1 big onion

3 cloves garlic

1/2 inch ginger

1 cm turmeric root

1/4 Cup water

Preparation

  • 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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