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[ Spicy Squid ]
INGREDIENTS :
- 1 lb small or med-sized fresh squid, cleaned and kept whole
or cut into
thick rings
- 4 tbsp peanut or vegetable oil
-
1 large onion, sliced
- 2 ripe tomatoes,
quartered
- 1 tbsp tamarind paste
-
1 cup water
-
1-2 tsp palm sugar or dark brown sugar
-
salt
8-10 shallots
2 tsp
belacan, also spelt belachan or blacan [dried shrimp paste]
4 cloves garlic
5 tbsp
chili paste 4 candlenuts
[buah keras/kemiri nuts] [Substitute:
macadamia
nuts]
[Items in red are to be ground/blended]
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To Prepare :
- In a small bowl, using your fingers, mix together tamarind paste and water,
then strain and discard seeds
-
Using a
mortar & pestle or
blender, grind
shallots, garlic, belacan,
candlenuts, chili paste into a paste
-
Heat
wok on high,
add oil, stir-fry ground paste until quite toasted and oil
starts to ooze, about 5
mins
- Add onions, tomatoes, tamarind, sugar and salt to
taste
- Cover, reduce heat to med, simmer till tomatoes are
well stewed [mash with spatula] and sauce thickens
-
Add squid, stir fry till just opaque - do not overcook!
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Dish into a serving dish, allow to sit 10 mins or so, for
squid to absorb flavors
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Sambal Sotong can be served hot or at room temperature with
steamed rice or
Nasi Lemak
[Coconut Rice]
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