Portion Size : 4-6 persons
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Recipe : Chilly Squid
Translation : Sotong (Squid) ,
Sambal Tumis ( Chilly Gravy)
Ingredients Weight
Squid 600 gm
Dried Chilly 100 gm
Onion (big) 300 gm
Tamarind Juice 100 gm
Vegetable Oil 150 gm
Water 50 gm
Sugar 1 teaspoon
Salt & White Pepper to taste
Prawn Paste (Belacan) 1 teaspoon (OPTIONAL)
Methods of Cooking:
1. Washed and boiled dried chilly until soften approximately 15-20 minutes.
2. Blend the boiled dried chilly and onion into fine paste, together with water. Optional : to add in prawn paste.
3. Wash the squid and slice it into 1 inch size of diameter.
4. Rub the sliced squid with some lime / lemon juice to prevent from fishy smell.
5. Heat up the vegetable oil in medium fire.
6. Saute the mixture of chilly until fragrance and you will see the oil is separated from chilly, showed that the paste is already cook.
7. Stir well all the time during cooking the chilly paste under medium fire and keep on stirring.
8. Pour in tamarind juice.
9. Stir well.
10. Season with salt and pepper. Put in a teaspoon of sugar.
11. The chilly paste can be lightly cooked till you can see the oil from chilly on the surface, if the chilly is well cooked like the picture or you can make it like a thick gravy.
12. Finally, put in the squid.
13.Cook for 5 minutes. Stir well. Make sure all the squid is coated with the chilly paste.
14. Ready-To-Serve with steamed white rice or bread.
Note :
- If you use a Tamarind Paste, put in 50 gm of paste and dilute with 2 tablespoon of water.
- If you use a Chilly Paste, put in 200 gm chilly paste in a bowl and dilute with 50 gm of water.
- If you use a Chilly Powder, put in 200 gm chilly powder in bowl and dilute with 100gm of water
- You need to stir the chilly mixture all the time to avoid burn at the bottom of the pan.
- Always use medium fire.
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