Serves 2-3 people
300g squid (whole)
2 cloves garlic (finely sliced)
3 bird’s eye chillies (sliced in half)
2 tbsp sweet soy sauce
2 tbsp light soy sauce
2 tbsp cooking oil
1 cup water
1 spring onion
salt (to taste)
sugar (to taste)

Recipe Courtesy of
Asian Food Network

Sotong Masak Hitam

Sotong Masak Hitam is one of Southeast Asian's all-time favorites. This recipe is easy to make for everyday cooking. A dish that is perfect for your next gathering.

Difficulty: Easy

Preparation: 15 min
Cook: 15 min
Clean up: 15 min

Steps: 3 steps
10 Ingredients

Difficulty: Easy
Steps: 3 steps
10 Ingredients

Preparation: 15 min
Cook: 15 min
Clean up: 15 min

Instructions

Prepare squid and squid ink
- Clean squid but keep the ink sack to make sauce and cut up into rings. Set aside.

Fry squid ink sauce
- 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.
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Add squid rings
- Cook for 3 to 4 minutes until squid is cooked through. Add salt and sugar to taste.

Plate and Serve!

Serve with a sprinkle of spring onions for garnish

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Name: Sotong Masak Hitam
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 2-3 people
Cuisine: Asian
Ingredients: 300g squid (whole); 2 cloves garlic (finely sliced); 3 bird’s eye chillies (sliced in half); 2 tbsp sweet soy sauce; 2 tbsp light soy sauce; 2 tbsp cooking oil; 1 cup water; 1 spring onion; salt (to taste); sugar (to taste)