Sotong Masak Hitam

Sotong Masak Hitam, also known as squid cooked in its own ink. Don’t be deceived by the looks of it. It may have the most vibrant of colours but it definitely has a complex robust of flavors.
Stir-fried with a fragrant rempah and balanced out with some tamarind paste, sure makes you coming back from more and coating your lips with the luscious squid ink sauce.

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Adjust Servings
800g squid / sotong
80g shallots
30g garlic
10g dried red chillies (soaked)
100g red onions (sliced)
2lemongrass (bruised)
4kaffir lime leaves
1tsp turmeric powder
50g tamarind paste
150ml water
100ml oil
Salt to taste
Garnish with sliced green and red chillies



Clean squid and cut into rings. Reserve squid ink sac.
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Mix tamarind paste with water. Strain and set aside.
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Remove seed from dried chilli and soak in boiling water for at least 10 minutes.
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Blend shallots, garlic and soaked dried red chilli with 50ml of oil. Remove and set aside.
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In a pan with 50ml of oil, stir fry lemongrass until fragrant.
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Add in chilli paste and stir fry until fragrant.
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Add in kaffir lime leaves and sliced red onions, stir fry until translucent.
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Add in squid, turmeric powder and salt.
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Pour in tamarind water.
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Add in squid ink sac. Mix well and bring to boil.
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Garnish with sliced green and red chillies.
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