when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs
when i came across a recipe for sotong masak hitam (stir fried squid in black ink) in a cook book, it stirred vague memories of sampling the delicious dish during my younger years.. i’ve since relied on the recipe (as well as tweaking it here and there :mrgreen:) to prepare the dish for hubs, whom has never tried it before..
it’s a dish that makes full use of the ink sacs that are attached to the squid’s entrails, which are normally discarded along with the entrails, back bone, eyes and beak when prepping squid.. you can see it right away when you detach the squid head from its body.. i normally remove the milky colored entrails first before handling the ink sac.. be careful when you remove the ink sac, as it’s very delicate and it’s easy to squirt the ink out while doing so.. i find the best way to remove the ink sac is by carefully pulling the top narrow end of the sac away from the part of the squid it’s attached to.. try not to poke or squeeze the bulging end of the sac.. though relatively tiny, the ink sacs hold a surprisingly big amount of black ink, which is really the squid’s defense mechanism to ward off predators in the sea..
there’s also an Italian squid recipe that makes use of the black ink as well.. however, the type of squid typically used is the cuttlefish, which is much bigger in size and has a rounder and thicker body.. the cuttlefish ink sacs are also much bigger and hold thicker, creamier black ink..
although the dish looks like the squid has been cooked with black mud, the delicious taste more than makes up for its unappetizing looks.. as mentioned prior, i made a few adjustments to the original recipe from the cook book.. i added kaffir lime leaves, which gives a fragrant aroma as well as lends a fresh flavor to it.. i also omitted the turmeric from the blended wet spices.. i wanted the dish to look as black as it should, without the yellow tinge from the turmeric..