Black Calamari (Johor Style)

Ingredients

• 500 g Calamari (cleaned, skin removed, ink sacs kept)
• 2 tbsp Chili Paste (spicy chili paste)
• 1 cm Fresh Ginger (peeled, minced)
• 5 pcs Shallots (peeled)
• 1 tsp Belacan (Shrimp Paste) (a little, optional)
• 1 cm Fresh Turmeric (peeled, minced; or 1/2 tsp turmeric powder)
• 5 cloves Garlic (peeled)
• 1 stalk Lemongrass Stalk (bruised)
• 2 tbsp Cooking Oil (vegetable or canola oil)
• 4 tbsp Water (divided, for ink distribution)
• to taste Salt
• 1 tsp Sugar
• 1/2 tsp Tamarind Paste (add near end)

Instructions

1. Prepare Ingredients

   Clean the calamari, remove the dark skin and set aside the ink sacs. Peel and finely mince the ginger, shallots, garlic and fresh turmeric. Bruise the lemongrass stalk by crushing it with the back of a knife.

   Time: PT5M

2. Blend Spice Paste

   Add ginger, shallots, belacan, turmeric, garlic and chili paste to the blender. Blend until a smooth paste forms, adding a splash of water if needed.

   Time: PT5M

3. Heat Oil

   Place the stainless steel saucepan over medium heat and add the cooking oil. Let the oil heat up for about 2 minutes.

   Time: PT2M

   Temperature: medium heat

4. Sauté Paste

   Pour the blended spice paste into the hot oil. Stir continuously and sauté until the mixture becomes aromatic and most of the moisture evaporates, about 4 minutes.

   Time: PT4M

   Temperature: medium heat

5. Add Lemongrass

   Add the bruised lemongrass stalk to the saucepan and stir for 1 minute to release its fragrance.

   Time: PT1M

   Temperature: medium heat

6. Add Calamari and Ink

   Add the cleaned calamari pieces and the reserved squid ink to the pan. Mix quickly so the ink coats the calamari evenly.

   Time: PT3M

   Temperature: medium heat

7. Distribute Ink with Water

   Pour 2 tbsp of water into the pan and stir to fully dissolve the ink into the gravy.

   Time: PT1M

8. Adjust Consistency

   Add a little more water (up to 2 tbsp) if needed, but keep the sauce thick.

   Time: PT1M

9. Season

   Season with salt, sugar and finally add the tamarind paste. Stir well and taste.

   Time: PT1M

10. Finish Cooking

    Remove the pan from heat before the calamari is fully cooked; residual heat will finish the cooking process.

    Time: PT1M

11. Serve

    Transfer the black calamari to a serving dish and serve hot with steamed rice.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

4g

Fat

7g

Fiber

0g

Ingredient Substitutions

• Instead of Chili Paste: Sambal Oelek, Sriracha
• Instead of Fresh Ginger: ground ginger 1/4 tsp
• Instead of Shallots: red onion
• Instead of Belacan (Shrimp Paste): fish sauce 1 tsp
• Instead of Fresh Turmeric: turmeric powder 1/2 tsp
• Instead of Lemongrass Stalk: lemongrass paste 1 tsp
• Instead of Cooking Oil: olive oil
• Instead of Sugar: honey 1 tsp
• Instead of Tamarind Paste: lime juice 1 tsp

Equipment Needed

• Blender
• Stainless Steel Saucepan
• Knife
• Cutting Board
• Measuring Spoons
• Wooden Spoon or Spatula
• Bowl

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Bruise lemongrass by crushing with the back of a knife to release oils
• Use fresh calamari for best texture and flavor
• Adjust chili paste amount to your spice tolerance

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days

Freezer: Can freeze for up to 1 month; thaw before reheating

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the spice paste a day ahead and refrigerate
• Keep the cleaned calamari and ink separate until ready to cook
• Reheat gently over low heat to avoid overcooking