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Chilli Cuttlefish (Dry Sambal Sotong) Recipe

Chilli Cuttlefish (Dry Sambal Sotong) Recipe

Chilli Cuttlefish (Dry Sambal Sotong) Recipe

Ingredients :

    • Pre-soaked cuttlefi sh (sotong kembang) – 600 g
    • Cooking oil – 75 ml
    • Onions – 2, peeled and sliced
    • Water – 80 ml
    • Tomatoes – 2, each cut into 8 wedges
    • Sugar – 2 tsp
    • Salt – 1 tsp
    • Tamarind pulp – 1 Tbsp, mixed with 125 ml water and strained

Chilli Paste

    • Dried chillies – 15, cut and seeded
    • Red chillies – 5, cut and seeded
    • Shallots – 12, peeled and sliced
    • Garlic – 2 cloves, peeled and sliced
    • Dried shrimp paste (belacan) granules – 1 Tbsp
    • Turmeric – 2-cm knob, peeled

Method :

    1. Cut cuttlefi sh into bite-sized pieces and set aside.
    2. Combine chilli paste ingredients and blend (process) until fi ne.
    3. 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.
    4. Put in tomatoes, sugar and salt. Stir in cuttlefi sh and cook for 3 minutes.
    5. Pour in tamarind water and cook for 2–3 minutes more. Adjust seasoning to taste and serve hot.

Preparation time : 20 minutes
Cooking time : 15 minutes
Serves 6