So I finally learned how to make this popular Malay dish. It’s a family favourite dish in most households and I always wondered why, growing up as a child, my non-Malay friends would ask about the black colour of the dish when they see it sold at Malay stalls. Fast forward to a young adult me, I kept quiet when so many of these hipster kids laud approval at the Italian squid ink pasta. Same same, no? 😏
I realise also that besides this being so simple to make (well, once you get all the spice mix blended), that squid in my market is so expensive! Good thing squid is high in cholesterol so I won’t be buying this often!
Recipe
Blended Ingredients:
1. 10-15 dried chillies, soaked
2. 2 Bombay onions
3. An inch of ginger
4. 3 cloves garlic
5. An inch of turmeric (use powder if fresh is not available)
Others:
6. 2 lemongrass, bruised
7. Kaffir lime leaves
8. Tamarind paste
9. Salt to taste
10. Green chillies and tomatoes for garnish
Main star:
11. Fresh squid, cut into rings
Method:
1. Add sufficient oil in a pot and throw in the lemongrass
2. Add in the blended paste and fry till the oil surfaces (mixture must be cooked. Smell to ensure no raw smell of the chillies)
3. Add squid rings. Add kaffir lime leaves. Cover and cook squid.
4. Add squid ink sacs
5. Add tamarind paste, season with salt to taste
6. Add the green chillies and tomato wedges
The Occasional Cook 