Tuesday, 24 July 2012

Sambal Sotong

500gm Calamari
1 large onion - sliced
1 tsp salt
1 tbsp sugar
1/2 tsp tamarind paste or lime juice
1 tsp chicken stock granules
1 stalk lemongrass - crushed

Chili Paste (to blend)
5 dried chili - deseeded
1 red chili - deseeded
3 pcs candlenuts
2 onion
2 garlic
1 tsp shrimp paste

1. Heat 3 tbsp oil, stir fry the calamari for about 5 minutes. Remove and set aside
2. Clean the wok and heat another 1 tbsp oil, sauté the onion until brown, add the lemongrass and chili paste. Stir fry until fragrant
3. Return the calamari to the wok and season with salt, sugar, tamarind paste and chicken stock. Cooked for another 10 minutes

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