Sambal Tumis Asam Pedas Sotong Kering (Cuttlefish)

cuttlefish (1)

4-5 cuttle fish (criss-cross and cut into big piece or your preferred size)
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)
60 ml 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 the sugar, ikan billis cube and when sugar dissolves, add cuttlefish, salt and water. Simmer for 15 mins until the cuttlefish is soft. Add the tamarind juice and peanuts, Cook until the gravy thickens.


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