Sotong masak hitam (squid in black ink)

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.