How to make brown squid (sotong kembang)

My favorite sambal for nasi lemak is sotong kembang or brown squid. You need dry squid for this, the bigger the better. I noticed these squids that we have here come all the way from South Americas. You need either ash water or lye but in the market it come in a form of a white ball. Soak overnight, drain, wash, soak repeat the process for 2 to 3 days.

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