CUTTLEFISH SAMBAL

This dish made of dried cuttlefish which is soaked for 1-2 hours to soften then cooked with blended dry chillies and tamarind juice. Best eaten with white rice or coconut milk rice. It is optional to add the shrimp paste (belacan) but mine done without it.

INGREDIENTS

2 large pieces dried cuttlefish, cut and soak for 1-2 hours
1 tablespoon tamarind add 1/2 cup water to extract juice
5 tablespoons oil
salt and sugar to taste

GRIND

20 dried chillies cut and soak
2 big onions
2 teaspoons shrimp paste (optional)

METHOD

1. Heat the oil, add the ground ingredients together with salt and sugar, fry until fragrant.

2. Add cuttlefish, fry for few minutes then add the tamarind juice.

3. Cook until semi dry and stir occasionally to avoid sticking to the bottom of the pan.

4. Check salt and sugar then remove from heat.

Source : Zarinah Anwar