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Soutong masak hitam recipe for chicken

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Soutong masak hitam recipe for chicken
  • 50 millilitres / 1½ fl oz Vegetable Oil
  • 4 Shallots (Red Onions), peeled and sliced thinly
  • 3 Garlic clove cloves, peeled and sliced thinly
  • 800 grams / 1¾ pound Squid, cleaned and washed - support the Ink
  • 1 large Red Onion, peeled and sliced thinly
  • 3 stalks Lemongrass (Serai), sliced thinly
  • 3 Red Chilies, cut lengthwise and take away seeds
  • 1 piece Ginger root, thinly sliced
  • 1 tablespoon / ½ fl oz Tamarind Juice (Assam Juice) - mix Tamarind Pulp with warm water, strain
  • 75 millilitres / 2½ fl oz Water
  • Salt to taste
  • Sugar to taste

Method

  1. Wash and cut Squid tubes and flatten. Make use of a sharp knife to attain (shallow cut) the Squid inside a criss-entered gemstone-formed pattern - Or chop whole Squid tubes into 1cm rings.
  2. Heat Oil inside a wok. Stir-fry Shallots, Ginger root and Garlic clove until brown.
  3. Include Lemongrass, saut for a few minutes.
  4. Include Squid, Tamarind Juice, Squid Ink, Red Onion and Chili.
  5. Flavour with salt, pepper and sugar to taste.
  6. Prepare for a few minutes and serve.

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