Sotong masak hitam (squid in black ink)

Ingredients

• 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

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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.