Apr 15, 2012

Sotong masak ink aka Inky squid (plus recipe)

One of the dishes I prepared for dinner, Inky Squid. Stir fried with tumeric powder, salt, big onions, green chilli and birds eye chilli.. Not to forget the ink from the squid. A simple but yummy dish my family like..

The ingredients are pretty simple...
5 medium sized squids, remove all insides, keep the ink of 2 or  3 squids in a different container or plate(TIP: I freeze the squids before trying to remove the ink for easier removal, if not you will definitely get your hands all inky)
 After cutting up the squid, just season it with half a teaspoon of tumeric powder and half a teaspoon of salt.

Then chopped up one large onion and the chillies... (just the green chilli if you dont want it too spicy, but if you want extra spicy, then add the birds eye chilli)

Pour some oil in the wok, and when the oil is heated up, put in the seasoned squid (not the ink), let it cook, once it is reasonably cooked, add in the onions, and the chilli and stir fry for a minute, then add in the ink... and stir for another couple of minutes until the ink is well blended...

Then serve with hot steamy rice.... it's delish!!!!

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