Name: Stir-Fried Squid in Black Ink (Sotong Masak Hitam)
Cuisine: Malaysian
Ingredients: Onion 1, peeled and thinly sliced; Red chillies 2, seeded and sliced lengthwise; Squid 800 g (1¾ lb), cleaned and cut into rings, ink reserved; Tamarind juice 75 ml (2½ fl oz / ⅓ cup), made from 1 Tbsp tamarind pulp mixed with 75 ml (2½ fl oz / ⅓ cup) water and strained; Salt to taste; Sugar to taste; Vegetable oil 4 Tbsp; Shallots 4, peeled and thinly sliced; Garlic 3 cloves, peeled and thinly sliced; Lemongrass 3 stalks, finely sliced

Heat oil in a wok and stir-fry shallots and garlic until crisp and golden brown.

Add the lemongrass and sauté for a couple of minutes.

Put in the squid, squid ink, onion, chillies, tamarind juice, salt and sugar. Stir well and cook for another 5 minutes. Garnish as desired and serve immediately with rice.

Stir-Fried Squid in Black Ink

Sotong Masak Hitam

Ingredients

Method

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