I always think that the name to this dish is a little bit harsh. I mean, 'hitam' (black)?! Come on. but it's a famous dish among the Malays and peranakans. I have a few chinese friends who love this dish, albeit the black ink. That's the uniqueness of this dish, because of the black ink. You can cook the squid in spicy asam pedas or sambal even, but the black ink will be a waste, then.
Ingredients :
a bowl of squid, cut and clean. separate the black ink.
3 mediums onions, grind (you can cut it if u want, into thin slices)
2 cloves of garlic, grind
1 inch of ginger, grind
1 tablespoon curry powder
1 lemon grass (serai), bruised
2 fresh chillies (cut slanting into thin slices, or just cut in 2, ur preference)
salt to taste
1 cup of water
oil to cook
Directions : 'Marinate' the squid with curry powder' and put aside first. Heat the oil. fry the onions, garlic and ginger till fragrant. Add the black ink and add water with lemon grass. Add the marinated squid and salt. (I add a little bit of sugar too..hehe). half-closed the lid and let it thickens. :D.
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