For company
Sambal sotong
Squid in a deep, oily red chilli sambal — sweet, sour, salty and properly hot, all at once.
I would not serve this alongside the crab and the fried squid. This one stands perfectly on its own as a main, with rice and nothing else competing.
Method
- 01
Pound or blitz the soaked chillies, fresh chillies, shallots, garlic, belacan and lemongrass into a smooth rempah.
- 02
Heat the oil in a wok and fry the rempah over medium-low heat for 12–15 minutes, stirring, until the oil separates and floats red on top. This is the step people rush and should not.
- 03
Add the tamarind water, palm sugar and salt and simmer 5 minutes into a thick sambal.
- 04
Add the onion wedges and cook 2 minutes.
- 05
Slide in the squid and cook over high heat for 3–4 minutes only, turning it through the sambal until just opaque.
- 06
Taste for salt, sugar and sour, and serve straight away with rice.
Keep cooking
