Braised Squid in Black Ink

A simple fast and easy spicy, tangy, umami Malay seafood dish.

Ingredients

450g or 3 medium to large size squid – Cut into rings of 1 inch thick
3 shallots - minced
1 stalk of lemongrass – lightly bruised (slightly smashed with the thick side of a knife)
2 cloves of garlic – chopped
Half inch ginger – lightly bruised (slightly smashed with the thick side of a knife)
2 medium size chillies – split and seeds discarded
1 tablespoon of light soy sauce
1 tablespoon of Thai Fish Sauce OR 1 teaspoon of anchovy powder
1 tablespoon of tamarind paste
10g Kaffir lime leaves
1 teaspoon turmeric powder
2 teaspoons of extra virgin olive oil
Few coriander leaves
1 cup of water
2 limes – juiced
Salt to taste

Needed kitchenware

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Instructions

Clean the squid thoroughly, remove outer skin and discard innards. Do not discard the black ink. Set aside.

Combine tamarind paste, thai fish sauce or anchovy powder, light soy sauce, turmeric powder and water and mix well into a paste.

Heat up a wok or deep frying pan on high heat, add the extra virgin olive oil and saute the lemongrass, garlic, ginger, shallots, kaffir lime leaves and black ink for 1 minute. Turn heat down to medium.

Add the squid rings, heads and the combined paste and stir to combine well.

Continue to simmer in medium heat for 15 minutes, stirring occasionally until the gravy thickens. Add the lime juice and chillies. Add salt to taste.

Garnish with chopped coriander and serve.

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Tip

You may omit the Thai Fish Sauce OR the anchovy powder and just use lime juice.

Cost-saving tips

Abbi

Head Chef