(UPDATED) SOTONG MASAK HITAM / SQUID IN BLACK INK

This seafood dish, Sotong Masak Hitam (Squid in Black Ink) is cooked  using a squid, simmered in a spicy black ink sauce.

For long long time, I have eaten this  classic dish cooked by my mum. It is so special because it is the only gravy that uses black ink obtained from the squid.

Sotong Masak Hitam (Squid in Black Ink) is quite simple to prepare but you need time to clean the squid. To obtain a  clean white body, an  outer film has to be removed  before slicing it into a ring or other shapes you desire.

Pull out the tentacles from the body, gently poke the eyes to remove the liquid  and hard substance found on the head  You could get the ink sac in between the innards, remove and save it. If more ink is used it turns more darker tone.

After cleaning the squid, you can proceed to prepare the spices either by blending or pounding with pestle and mortar.   Do adjust the spice level to suit your preference.

The squid is simmered in a spicy gravy using dry chili, onion, garlic, turmeric and lemon grass. Do not overcook squid, it will become rubbery.  Add more water if you want  extra gravy.

SOTONG MASAK HITAM (SQUID IN BLACK INK)
Serves   4-6

500 g medium squid cleaned
2-3 sac of black ink from the squid
1 stalk lemon grass crushed
3 tablespoon  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

METHOD

* 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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