if the Sicillians have squid ink pasta (spaghetti al nero di seppia), the Malays have Sotong Hitam. this dish, in all its glory, is synonymous to this part of the Malay Archipelago (Singapore, Johor and the surrounding regions) and demonstrates the efficient use of the humble squid, using its own ink to form the base of the sauce. this makes for a delightful meal, simply paired with a serving of steamed rice and spicy sambal belachan.
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get the ingredients for this recipe here:
kecap manis, galangal, dried red chilli
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