Sotong Masak Hitam ISR

Squid cooked in Ink

Sotong Masak Hitam ISR


  • 500 gm Squid cleaned, save the ink sag and cut into rings
  • 50 gm #IbuSegalaRempah
  • 1 pc Tamarind peel
  • 1 tsp Anchovy stock powder
  • Kaffir Lime leaves optional
  • Water if necessary


  • Add the #IbuSegalaRempah, tamarind peel, anchovy stock powder & 2 tbs water. Turn on the heat & stir
  • Once the pan has heated up, add in the squid & ink sacs. Stir for about 1 minute, if there's enough ink the gravy will turn black.
  • Toss in the kaffir lime leaves and add a little water if necessary. Cook for another 1 minute.
  • Turn off the heat and quickly dish out the squid. Ready to be served.
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