Sambal Pedas Sotong Kering (Cuttlefish)

cuttlefish (1)
sambal cuttlefish.jpg

4-5 cuttle fish (criss-cross and cut into big piece or your preferred size)
(Blanched in boiling hot water for 2 minutes, drain well and set aside)
salt, sugar to taste
1 tbsp gula melaka
150 g peanuts – roasted and pound coarsely
11/2 tbsp asam paste (mixed with 3 tbsp water)
1 Maggi ikan bilis cube

Blended ingredients
3 tbsp chilli paste (15 dried chillies soaked in hot water)
3 big red onions
3 garlics
2 inch ginger
1 inch belacan

1) Heat oil in a wok and saute the blended ingredients till fragrant and oil separates.Add gula melaka, sugar, ikan billis cube, tamarind juice, salt and stir to mix evenly, taste accordingly and adjust to your preference.
2) Add cuttlefish and peanuts, briskly stir to combine well with the rempah and add a bit of water if the mixture is too dry.
3) Serve hot with rice or lontong.


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