Ingredient to prepare…
Blend a rice bowl of dried chili, 6 shallot, 3 Candlenut (buah keras) and 1 inch Belacan. Set aside
Pound 4 shallot. Set aside.
Fry the shallot till aroma then add in the blended Chili. Fry till the chili dried up (garing).
Then add in the Sotong.
Stir fry for a lil while then add in the Tamarind juice.
The juice, I can’t tell you how much. You have to taste it yourself. The Sambal must be a lil bit sourish. If not add more Tamarind juice.
Add some salt and Daun Limau Purut for taste and nicer aroma.
Here you go…Sambal Sotong; taken with flash for nicer colour.
Filed under: Seafood |