1 kg small sotong (coat with some corn flour)
1 sprig curry leaf
1 red chilli – sliced
1 big onion – cut into rings
5 shallots – sliced thinly
3 cloves garlic – sliced thinly
1 cm ginger – sliced thinly
1 tomato – quartered
Sauce Ingredients (combined together)
1 tbsp curry powder
2 tbsp chilli paste
1/2 tsp each – cummin and fennel powder
1/2 tsp turmeric powder
1 tbsp oyster sauce
1 tbsp kicap manis
50 ml water
1-1/2 tbsp tomato sauce
1 tsp sugar
1 tbsp tamarind paste (mixed with 2 tbsp water)
1) Bring a pot of water to a boil. Scald the sotong for 5 seconds, drain in a colander and set aside.
2) Heat oil in a wok and saute sliced shallots, garlics, ginger, curry leaf till aromatic, add in sauce ingredients and stir to mix evenly on low heat. Continue to saute till oil separates. Add in tamarind paste, salt & sugar to taste. Stir to mix evenly. Add in ring onions, tomato and sotong, toss ingredients quickly for 3 seconds on high heat and dish onto serving plate.
3) Garnish with sliced chilli and curry leaves.