This is the Eurasian take on squid stir-fried in onions, garlic, dark soy sauce and squid ink. This is adapted from the a similar dish in Portugal. My mum also stir-fries squid in dark soya sauce once in a while though the Teochew tradition has never actually used the squid ink to fry our dishes – just simple dark soya sauce.
To be honest, this is my first time using handling the ink sacs from squids, and I must say it was a very fun experience. It was really amazing how a small sac like that could produce so much ink! And the ink was pure black – a natural dye that can’t be replaced by any artificial colouring. Love it.
