PICKLED SALTED SOTONG

These salted pickled sotong are not see anymore in the market.In the old day these salted sotong are packed and sold in bottles ,it a dissappearance pickled dish.I have since my father making these salted sotong once only since can't get it in the market.It an oldies dishes.


PICKLED SALTED SOTONG

Ingredients;
2 kg fresh sotong or squid
200g salt

Method;
Pull out the sotong tentacles,removing and discarding the translucent cartilarge and small sandbag and ink.Rinse with water, wash it clean,drain on the colander and left its surface to air dry. Use a clean dry jar or glass container with an air tight cover.Put a layer of the sotong on the bottom,sprinkle
some salt evenly and keep laying,  every layer of sotong,remember to sprinkle the salt in between until all used up.On the last layer,top with more salt and sealed the jar tightly.Put in a dark corner at room temperature for a month,By the end result,the sotong have turn to pink colour.ready to consume

Making the sotong side dishes
Use a dry chopsticke to take out a few whole salted sotong,peel off the outer skin layer,rinse with clean water and squeeze out the water.Just slice into a thin strip,thinly slice young ginger,chop chilli padi,lime juice or rice vinegar,toss well to mixed .serve with a bowl of porridge or rice.