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Chilli Cuttlefish (Dry Sambal Sotong)
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Serve : 6
Preparation time : 20 minutes
Cooking time : 15 minutes
Ingredients :
600g pre-soaked cuttlefish
75ml cooking oil
2 onions, peeled and sliced
80ml water
2 tomatoes, each cut into 8 wedges
2 teaspoons sugar
1 teaspoon salt
1 tablespoon tamarind pulp, mixed with 125ml water and strained
Chili paste
15 dried chillis, cut and seeded
5 red chillies, cut and seeded
12 shalltos, peeled and sliced
2 cloves garlic, peeled and slice
1 tablespoon dried shrimp paste (belacan) granules
2cm knob turmeric, peeled
Method :
Cut cuttlefish into bite-sized pieces and set aside.
Combine chilli paste ingredients and blend (process) until fine.
Heat oil in a wok and cook onions until soft. Put in chilli paste and stir-fry over low heat until oil separates. Add water and bring to the boil.
Put in tomatoes, sugar and salt. Stir in cuttlefish and cook for 3 minutes.
Pour in tamarind water and cook for 2-3 minutes more. Adjust seasoning to taste and serve hot.
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