20. Masak Hitam Sotong Bercili

• May
• 22

4:56 pm Home Cooking, Lunch Time, Quick n' Easy, Spiced it up

This was actually the first time I tried cooking squid this way, using the ink sac into the sauce. And I must admit, I never thought that locals do cook squid this way.

I thought it was just soy sauce! But boy was I glad that I tried because it was really delicious, and so easy to make.

MASAK HITAM SOTONG BERCILI

Ingredients

• 250g squid, cleaned. But leave aside the ink sac. My husband bought me a small sized calamaris, ditto lack of ink sac. Should get bigger sized calamaris next time
• 2 shallots, sliced thin
• 2 garlic, sliced thin

Ground together with about 4 TB water

• 2 onion
• 1/2 tsp belacan
• 10 cili kering
• 2 cili merah (I uses cili merah because our cili kering at home is so hot, I dare not use too much, so the color of the sambal would be dark. Ditto the red cillies, which actually works well in my case)

• 1 large onion, sliced
• Salt to taste
• 1 TB dark soy sauce (due to lack of ink from squid, if there’s much, just omit this)
• 1 TB oil

Method

1. Saute shallots and garlic till frangrant, then add the grounded ingredients. Like usual, saute till the oil separates from the mixture.
2. Then add squid, don’t add any liquid because squid would give way some liquid whilst cooking.
3. Let it cook down for 15 minutes. Add salt and soy sauce at this point. Continue simmering. If the sauce is too runny, just add about 1 TB cornflour slurry to the dish, stirring to thicken.
4. Cook for a few more minutes, then take off heat. Add sliced onion at this point. Serve with rice, or even with bread to soak up the sauce. And don’t forget to add some salt, to adjust the seasoning.