Mention squid ink infused food and Mediterranean dishes like the Venetian Pasta al Nero di Seppia from Italy or the Catalan-Valencian Arròs negre from Spain immediate comes to mind for many of us. Lesser known to most is Sotong Masak Hitam, a classic dish from Malay cuisine which also celebrates the use of squid ink which lends the dish its dramatic appeal and subtle flavours of the sea. This dish is also a favorite amongst many Peranakans who spell it as “Sotong Masak Itam” instead, though like Rendang, remains a peripheral and never really properly assimilated into Baba-Nyonya cuisine proper. Not by definition of Straits Chinese cooking for most at least. It is nonetheless enjoyed by many, Malays, Peranakans and even Chinese alike, for its piquant flavours make this dish all the more moreish.