Sotong masak hitam (squid in black ink)

Name: Sotong masak hitam (squid in black ink)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: en
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

Main Dish

4 servings

15 min

20 min

Very Easy

(5/5 - 3 votes)
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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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