 |
| My Simple Sotong Masak Hitam Recipe |
Today was a super tiring day for hubby and he requested to have dinner at home instead, since I have squids in the freezer, the simplest squid dish is of course Sotong Masak Hitam! It doesn't hurt that this delicious dish is also both hubby's and mine favorite squid dish :)
The recipe for Sotong Masak Hitam / Squids in Black Ink is as follows:
1. 4 medium sized squids - pre-wash with water and salt, strain and set aside, make sure you don't pierce the ink sacs that's inside the squids.
2. 1 medium sized onion
3. 3 cloves garlic
4. 2 thin slices of old ginger
5. 1 thin slice of turmeric
6. 5 stalks of dried red chilies (pre-soak with hot water for about 5 mins then strain and set aside.
7. 1 stalk lemongrass - bruised
8. 1 slice of dried tamarind (Assam Keping)
9. 2 kaffir lime leaves
10. 2 tbsp sugar
11. salt to taste
12. about 800ml water
13. About 4 tbsp Oil to saute
How to cook Sotong Masak Hitam @ Squids in Black Ink:
1. Blend the onion, garlic, ginger, turmeric and chilies.
2. Heat up the oil in a saucepan and saute the blended ingredients, add in the lemongrass, tamarind, kaffir lime leaves and stir till the chilies are done (maybe about 3-5 minutes).
3. Add in the sugar and the water and let it simmer.
5. Then add in the squids (at this point when you start stirring the squids, the red gravy will turn black as the ink sacs are disturbed).
6. Add salt to taste and turn off the heat once the squids are cook to avoid overcooking them.
2. Heat up the oil in a saucepan and saute the blended ingredients, add in the lemongrass, tamarind, kaffir lime leaves and stir till the chilies are done (maybe about 3-5 minutes).
3. Add in the sugar and the water and let it simmer.
5. Then add in the squids (at this point when you start stirring the squids, the red gravy will turn black as the ink sacs are disturbed).
6. Add salt to taste and turn off the heat once the squids are cook to avoid overcooking them.
Malay Version:
Hari ini Encik Suami teramat sangat penat dan request untuk makan malam di rumah. Memandangkan ada sotong dalam freezer tu, lauk sotong yang paling senang apa lagi? Sotong Masak Hitam lah :) Lagi-lagi memang sotong masak hitam ni lauk sotong kegemaran Encik Suami dan saya hehe...
Resepi Sotong Masak Hitam:
1. 4 sotong putih saiz sederhana - dibasuh terlebih dulu dengan air dan garam dan ditos - pastikan anda tidak memecahkan pundi dakwat di dalam sotong -
2. 1 bawang besar saiz sederhana
3. 3 ulas bawang putih
4. 2 hirisan nipis halia tua
5. 1 hirisan nipis kunyit hidup
6. 5 tangkai cili kering - direndam dalam air panas dalam 5 minit kemudian ditoskan.
7. 1 tangkai serai -dititik
8. 1 Asam Keping
9. 2 helai daun limau purut
10. 2 sdm gula
11. garam
12. anggaran 800ml air
13. anggaran 4 sdm minyak untuk menumis
Cara-cara memasak Sotong Masak Hitam:
1. Kisar bawang besar, bawang putih, halia, kunyit dan cili.
2. Panaskan minyak dalam kuali dan tumiskan bahan-bahan kisar, masukkan serai, asam keping, daun limau purut dan tumis hingga cili garing sedikit (dalam 3-5 minit)
3. Masukkan gula dan air dan biar didih.
5. Masukkan sotong (disini kuah akan bertukar menjadi hitam apabila pundi dakwat mula pecah bila anda mengacau kuah di dalam kuali)
6. Masukkan garam dan tutup api sebaik sahaja sotong masak supaya sotong tidak mengeras dan mengecil kerana dimasak terlalu lama.
2. Panaskan minyak dalam kuali dan tumiskan bahan-bahan kisar, masukkan serai, asam keping, daun limau purut dan tumis hingga cili garing sedikit (dalam 3-5 minit)
3. Masukkan gula dan air dan biar didih.
5. Masukkan sotong (disini kuah akan bertukar menjadi hitam apabila pundi dakwat mula pecah bila anda mengacau kuah di dalam kuali)
6. Masukkan garam dan tutup api sebaik sahaja sotong masak supaya sotong tidak mengeras dan mengecil kerana dimasak terlalu lama.
No comments:
Post a Comment