Whip Up a Quick, Hearty Meal with This Sotong Hitam Recipe

For days when you are busy at work, 
ease your hunger with a plate of steaming hot rice and SOTONG HITAM!


  • 2 large red onions
  • 1 teaspoon of belacan 
  • 1 stick of lemongrass (serai)
  • 1/2 a teaspoon of turmeric (kunyit) powder
  • 5 large fresh white squids
  • 3 tablespoons of flavorless cooking oil
  • 1/2 a teaspoon sugar
  • Salt and finely ground black pepper

: If you like your food spicy, add 1 teaspoon of chilli powder with the onion mixture


  1. Remove the ink bags from the squid and set them aside.
  2. Clean, skin and slice the squid into 1 cm rings.
  3. Blend the onions and the belacan together.
  4. Heat up the oil in a pan.
  5. Bruise the lemongrass and add it to the hot oil along with the onion and belacan mixture. Friy until fragrant but only until the onions are translucent.
  6. Add in the tumeric powder and mix well.
  7. Add in the squid ink bags.
  8. Stir through until the onion mixture turns greyish black or black depending on how much ink the squid had.
  9. Add in the squid rings. Stir through until just tender.
  10. Add salt, sugar and finely ground black pepper as needed.
  11. Serve with steaming hot white rice. Yum!



Butterkicap Team

We're just a small group of friends who love food, culture and Malaysia. We saw the rise of mediocre food, deteriorating relationships and missed the good old days of Malaysia where food was good, homes were warmer and full of friends and family. So we rolled up our sleeves, and made Butterkicap with the hope that it will bring people and flavors home.

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