Sotong Masak Hitam (Fried Calamari with Squid Ink)
Sotong Masak Hitam (Fried Calamari with Squid Ink)
Savor this quick and easy seafood recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • 300 grams Squid (whole)
  • 2 cloves Garlic, sliced finely
  • 3 Bird’s eye chilli, sliced half
  • 2 tablespoons Sweet soy sauce
  • 2 tablespoons Light soy sauce
  • 2 tablespoons Cooking oil
  • 1 cup Water
  • 1 Spring onion
  • Salt
  • Sugar
  1. Clean squid but keep the ink sack to make sauce and cut up into rings. Set aside
  2. In a pan, add some cooking oil. Fry sliced garlic, spring onion and chillies until fragrant. Add in a dash of water, sweet soy sauce, light soy sauce and cook for a couple minutes. Finally, add in the ink sack and let it bubble for a couple minutes until almost thick and coats the back of the spoon before adding the squid
  3. Cook for 3 to 4 minutes until squid is cooked through. Add salt and sugar to taste
  4. Serve with a sprinkle of spring onions for garnish

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