Sambal Sotong KeringDried Cuttlefish Sambal

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This is my recipe for the Sambal Sotong Kering or Dried Cuttlefish Sambal. These dried cuttlefish are usually available at any Asian or Chinese grocers. It has to be soaked in water for at least 24 to 36 hours before cooking. However, here, I had used pre-soaked cuttlefish that was conveniently available from a seafood store in Chinatown. • For those of you who are interested, here is my little tip on how to make a good sambal every time. Whenever you cook sambal, you must use sufficient or extra oil and cook with a low heat while still ensuring you can hear the sizzling sound. You will know it’s ready when the unmistakable spicy sambal smell fills your kitchen. It will turn deep red in color and the oil will separate from the sambal. At this stage, if there’s too much oil, you simply discard the excess oil before serving. Remember, always serve sambal warm or at a room temperature. That’s it, simple, right? :-) • Sambal Sotong Kering-Dried Cuttlefish Sambal • Ingredients • 2 Large Pre-soaked Dried Cuttlefish, cut into 2 inches segments • 100 g Roasted Peanuts, pounded • 60 to 80 grams of Gula Melaka/Palm Sugar • 30 g Tamarind Paste, soaked with 1 1/4 to 1 1/2 Cups of Water, discard solids • 1/2 Cup of Peanut Oil • Sea Salt, to taste • Sambal Paste • 35-40 g Dried Red Chilies, cut into smaller pieces, soaked in boiling water, drained drain well • 3 Tbsp Dried Anchovies, washed drain well • 150 g Shallots, peeled, chopped • 3 Cloves Garlic, peeled • 1 ½ tsp Roasted Shrimp Paste/Belacan • Full Recipe: http://www.seasaltwithfood.com/2010/0... • Nasi Lemak Kukus: • Best Nasi Lemak Kukus (Steamed Coconu...

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