Tuesday, November 03, 2009
Sotong Masak Hitam Pekat
'Spicy squids cooked in Ink' that's in English...heheh..our menu for today...this time tried this recipe as the usual recipe that I cooked there's no turmeric powder in it..just sliced chillies, onions, garlics and crushed lemon grass...slightly something different from sotong masak ketumbar...
400g medium size squids
*8 dried chillies-soak to soften
*1 large onion
*1/2 tsp belacan
*1 cm fresh turmeric roots or 1/2 tsp turmeric powder
1/4 cup water if using blender
1 lemon grass bruised
3 tbsp oil
salt and MSG to taste
To clean the squids, rub off the thin, mottled film, cut away the eyes and remove the hard substance from the head. Leave body whole and make slashes on either side but avoid piercing the ink sac. Wash well and drain. Heat oil, fry ground ingredients together with lemon grass until oil rises up the surface. Add salt and MSG, then squid and coat with gravy. Cover and cook for 1-2 minutes. Press the squid with a frying spoon to burst the ink sac. The gravy will become dark in colour and somewhat thick. Do not overcook squid or it will become rubbery.
Sources:-From Zarina's Home cooking