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Black Calamari (Johor Style)
A striking Malaysian Johor‑style black calamari dish made with fresh squid ink, aromatic ginger, garlic, lemongrass and a spicy chili‑shrimp‑paste blend. The ink gives the gravy a deep black colour and a briny umami flavour. Cooked quickly to keep the calamari tender, this dish is perfect served hot over steamed rice.
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Cost Breakdown
Critical Success Points
- • Do not overcook the calamari – it becomes rubbery
- • Add tamarind paste near the end to avoid toughening the squid
- • Ensure all the blended paste is sautéed and no residue is left in the pan
- • Remove from heat before the calamari is fully cooked, letting residual heat finish cooking
Safety Warnings
- • Be careful when handling hot oil to avoid splatter
- • Squid ink can stain clothing and surfaces; wear an apron
- • Use a sharp knife when cleaning calamari to avoid cuts
- • Do not overcook calamari as it becomes rubbery
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