Ingredients

  • 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)

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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.
  • Easy
  • 15 min
  • 15 min
  • 15 min
  • 3 steps
  • 10 Ingredients
  • Easy
  • 3 steps
  • 10 Ingredients
  • 15 min
  • 15 min
  • 15 min

Instructions

  1. Prepare squid and squid ink

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


  2. 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.


  3. 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

Plate and Serve!

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Ingredients
  • 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)

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