Squid Sambal Sotong Squid Cooked In Chilli Paste Recipe 395
SQUID - SAMBAL SOTONG (SQUID COOKED IN CHILLI PASTE) RECIPE - (3.9/5)
Provided by Aemelia
Number Of Ingredients 8
Steps:
- Prepare the squid. Clean and wash it. Cut it into rings, half a cm thick. Slice 3 pieces of the onions into rings. Blend the soaked dried chillies, white bottom part of the lemon grass along with the rest of the onions into a fine paste. Heat up the wok. Toast the belachan first and add the oil. Then add the paste and simmer for 15 minutes. Add the salt and sugar along the way. Taste along the way to get the right balance. Then add the onion rings. Simmer for another 5 minutes. Add the squid in. Stir. Remove after 2 minutes and plate. Garnish with coriander leaves, a dash of lime juice and serve it with fresh sliced cucumber and tomatoes.
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- Prep The Dried Cuttlefish. 2 Days before cooking the Sambal Sotong, cut the cuttlefish with a scissors, into the desired size and rinse a few times under cold running water before submerging the cuttle fish in filtered water with liquid sodium bi-carbonate. Leave it to soak for at least 48 hours until it has doubled in size. Once the cuttlefish is softened and doubled in size, rinse under water and drain. Set aside.
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