500 g sotong – make criss-cross patterns and cut into thick slices
(scald in boiling water for 3 seconds – drained and set aside)
1 tomato – quartered
1/2 tbsp black peppercorn (Sarawak brand) – pound coarsely
1 big onion – cut into rings
1 tsp corn flour (mixed with 2 tbsp water)
2 tbsp dried shrimp – soaked till soft
2 fresh red chillies
5 chilli padi
3 cloves garlic
4/12 tbsp kicap manis (ABC brand)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp sugar
3 tbsp oil
1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add onions and stir fry for 2 minutes till onion is soft. Add in sauce ingredients, black pepper and tomato. Stir to mix evenly and simmer for 2-3 minutes. Taste accordingly and adjust taste to your preference.
2) Add in sotong and thickended with corn starch. Stir carefully to coat sotong with sauce and simmer for 30 seconds.
3) Dish out and serve hot.