Sotong Masak Hitam

Literally translated - Squid in Black Ink, this is a classic malay dish which is one of my old time favourites.  It is rare to find squids with its black ink intact where I am staying. In its replacement, I bought a glass of squids' ink from the delicacy section of the supermarket.  Do not be turned off by the look of this dish ... all black from the ink!  I must say the taste is awesome when eaten with hot rice!

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

Pounded Ingredients:
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

Method:
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!

Bon Appetit!