It's quite unusual to cook squid with the black ink intact, but this is heavenly delicious. My favourite childhood dish. When mom bought squid we will request for this black ink recipe. Trust me it's tasty and easy to prepare.
Recipe adapted from BEST WAN
5 tsp Vegetable Oil
7 Shallots (Red Onions), peeled and sliced thinly
3 Garlic cloves, peeled and sliced thinly
800 g / 1 3/4 pound Squid, cleaned and washed - retain the Ink
1 large Red Onion, peeled and sliced thinly
3 stalks Lemongrass (Serai), sliced thinly
3 Red Chilies, cut lengthwise and remove seeds
1 piece Ginger, thinly sliced
1 Tbsp / 1/2 fl oz Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
1 cup Water
Salt to taste
Sugar to taste
Wash and cut Squid tubes and flatten. Use a sharp knife to score (shallow cut) the Squid in a criss-crossed diamond-shaped pattern - Or chop whole Squid tubes into 1cm rings.
Heat Cooking Oil in a wok. Stir-fry Shallots, Ginger and Garlic until brown.
Add in Lemongrass, sauté for several minutes.
Add in Squid, Tamarind Juice, Squid Ink, Red Onion and Chili.
Flavour with salt, pepper and sugar to taste.
Cook for several minutes and serve.
Ini adalah lauk kesukaan di zaman persekolahan. Kalau arwah umi beli sotong inilah yang kita orang minta,...masak hitam...sedap dan mudah menyediakan, tak payah susah-susah hendak membuang ink hitamnya. Sedap dengan nasi panas dan pastinya dengan sambal belacan.
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