Sunday, December 17, 2006

500g small Squid (sotong)
2 tbsp Tamarind Pulp
1 stalk of Lemongrass, peeled and sliced
1 Garlic Clove, crushed
4 Dried Red Chilies, soaked and drained
1 tsp BelacanShrimp Paste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks

1 Onion, chopped
2 tbsp Peanut Oil
1/2 tsp Salt to taste
2 tsp Palm Sugar or Brown Sugar to taste

1. Clean the squid and cut the tubes lengthwise
2. Use the tip of the knife to lightly score a crisscross pattern on the surface, without cutting right through.
3. Cut into 5cm squares and set aside, with the tentacles.
4. Soak the tamarind pulp in 125ml boiling water and leave for 5 minutes.
5. Knead to dissolve, then strain the tamarind water and set aside.
6. Grind, pound or blend the lemongrass, garlic, drained chilies, blachan and onion together to make a paste.
7. Heat a wok until hot, then add the oil. When the oil is hot, add the chili paste and stir-fry for 2 minutes.
8. Add the tamarind water, salt and sugar and stir-fry for 3 minutes.
9. Add the squid meat and tentacles and stir-fry over high heat for 3-4 minutes, until cooked but still tender.
10. Serve this spicy, substantial sambal with a bowl of steamed rice and a platter of stir-fried green beans, as part of a shared Malaysian meal.

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posted by Daryl W.T. Lau at 4:08 PM |