Ingredients (serves 4):
16 squids (with ink)
1 stalk lemon grass, to be bruised
2 tbsp sweet soy sauce (kicap manis)
2 medium-sized onions, to be peeled & thinly sliced into rings
2 stalks red chillies, to be washed & halved
3 - 4 tbsp cooking oil
2 medium-sized onions, to be peeled & coarsely chopped
3 pips garlic, to be peeled & coarsely chopped
a tiny piece of fresh turmeric (or 1/2 tsp turmeric powder)
one thin slice of fresh ginger
Clean squids under running water and add to a sieve to drain the excess water. This time, I only managed to buy mini octopus (without ink) and a glass of squid's ink. Note: I added only one tablespoon of ink.
In a medium-sized pot, heat oil over medium heat. Add pounded ingredients and lemon grass. Stir-fry until fragrant. Then, add sliced onion rings and stir-fry until almost soft.
Add squids and ink. Stir well and let it simmer lightly. Do not overcook or else the squids will become tough. Then, add sweet soy sauce and red chillies. Stir well.
Serve with hot rice!