Sotong Masak Hitam (Classic)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring squid cooked in a rich, dark, and savory sauce made from its own ink, infused with aromatic spices and a hint of sweetness.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Squid500g
- Squid ink50ml
- Shallots3 bulbs
- Garlic3 cloves
- Ginger1 inch
- Dried chilies5-7
- Lemongrass1 stalk
- Galangal1 inch
- Tamarind paste1 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Cooking oil2 tbsp
- Water100ml
Langkah
- 1
Clean the squid, separate the bodies and tentacles. Cut the bodies into rings. Reserve the ink sacs.
- 2
Blend shallots, garlic, ginger, dried chilies (soaked in hot water), lemongrass, and galangal into a paste.
- 3
Heat oil in a wok or pan. Sauté the spice paste until fragrant and oil separates.
- 4
Add the squid ink and stir well. Cook for 2-3 minutes.
- 5
Add the squid rings and tentacles. Stir to coat with the sauce.
- 6
Add tamarind paste, sugar, salt, and black pepper. Stir to combine.
- 7
Add water, bring to a simmer, and cook for about 5-7 minutes, or until the squid is cooked through but still tender. Do not overcook.
- 8
Adjust seasoning if needed. Serve hot.
