This recipe is the perfect dish to make for days when you’re hungry as a wolf and are craving for something with a spicy kick.
Enjoyed with a plate of fragrant steamed rice, this sotong hitam recipe is easy to make and is bound to become a fast favourite.
Ingredients
- 2 large red onions
- 1 teaspoon belacan
- 1 stick lemongrass
- 1/2 teaspoon turmeric powder
- 5 large fresh white squid
- 3 tablespoons cooking oil
- 1/2 teaspoon sugar
- salt and finely ground black pepper
- 1 teaspoon chilli powder (optional)
Method
- Remove ink bags from the squid and set aside. Clean, skin and slice the squid into 1cm rings.
- Using a blender, blitz the onions and belacan. If you like your food spicy, add the teaspoon of chilli powder.
- Heat the cooking oil in a pan.
- Roughly pound the lemongrass and add it to the hot oil along with the onion and belacan mixture. Fry until fragrant, but only until the onions are translucent.
- Add the turmeric powder and mix well.
- Add the squid ink bags.
- Stir through until the mixture turns grey or black, depending on the content of the ink bags.
- Add the squid rings and cook until just tender.
- Add salt, sugar and finely ground black pepper, according to taste.
- Dish out, serve with steaming hot white rice, and enjoy!
This article first appeared in butterkicap.com, a food and culture platform and community that enables anyone to experience Malaysia through stories of her people, food and places.