Sambal Chilli Sotong.

Ingredients :

600g squids

1 small pieces of belachan

1 tomato cut into pieces

1 red onion sliced thinly

1 teaspoon salt

1 teaspoon sugar

Sambal Paste :

15 pieces of dried chilli (soaked in boiling water for 30 minutes or until softened, then drain)

2 stalks of lemongrass

2 red onions cut into small pieces

Blend the soaked dried chillies, white bottom part of the lemongrass together with the onions into a fine paste.

Method :

Clean and wash the squids. Cut the squids into rings approximately 0.5cm.

Heat up the wok. Toast the belachan first and add the oil.

Add in the blended paste and simmer for 10 minutes. Add the salt and sugar along the way. Add in the onions and let it simmer for another 5 minutes.

Add in the squids and stir fry for 3 minutes or until almost tender. Add in the tomatoes and give it a quick stir. Serve hot with rice.

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