Sotong Masak Hitam | Squids in Black Ink Stew

Sotong Masak Hitam is a classic Malay dish. This recipe is easy and fast enough for everyday cooking!

Sotong Masak Hitam Recipe

INGREDIENTS:

• 7 medium-sized squids  
• 1 red onion sliced thinly
• 2 tbsp dried chilli paste
• 2 stalks lemongrass bruised
• 2 kaffir lime leaves
• 5 red bird's eye chillies sliced
• 1/2 tsp turmeric powder
• 1 tsp coriander powder 
• 1 tsp tamarind paste
• 1/4 cup water
• 2 tbsp sugar (adjust to taste) 
• 2 tsp salt (adjust to taste)
• 1/4 cup cooking oil

(A) BLEND:

• 1 red onion, peeled (100 gm)
• 6 cloves garlic, peeled (30 gm)
• 10 gm ginger
• water 

DIRECTIONS:

1. Blend all ingredients (A) into a smooth paste and set aside.

2. Clean squids thoroughly and cut into rings. Squeeze the heads to remove the beak and set aside the ink sacs.

3. Heat oil. Add sliced onions and stir fry until they are softened.

4. Add blended ingredients and stir-fry for about 3 minutes until fragrant.

5. Add dried chilli paste, lemongrass, kaffir leaves, and bird's eye chillies. Stir-fry until oil starts to separate.

6. Dilute tamarind paste with 1/4 cup of water, then add tamarind juice into the cooking.

7. Add squids, ink sacs, turmeric powder, coriander powder, salt and sugar. Simmer until squids are cooked.

8. Off heat.

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