Sambal Calamari
>> Monday, September 28, 2009
Sambal Calamari
Ingredients
400 g Prepared Calamari, sliced into ½ inch thick
1 Small Red Onion, halved, sliced
1 Tbsp Sugar or to taste
1 tsp Sea Salt or to taste
4 Tbsp Peanut Oil
25 g Tamarind Paste mixed with 1/3 cup Water
Sambal Paste
20 Dried Chilies, cut into smaller pieces
2 Cloves Garlic
5 (80 g) Shallots, peeled, chopped
2 Fresh Red Chilies, seeded and chopped
2 Candlenuts (Buah Keras)
1 1/2 tsp Roasted Shrimp Paste (Belacan)
Method
To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with red chilies, shallots, garlic, candlenuts, shrimp paste and blend until they become a paste.
Heat oil and cook the sambal paste in a low heat. Cook until the sambal paste until they are fragrant. Mix in the tamarind mixture and season with sugar and salt.
Turn the heat to high and add the onion and calamari into the sambal mixture. Season with salt to taste and serve at room temperature with Calamansi lime.
6 comments:
Mmmmmm...it's close to midnight here. If I had this bowl of sambal in front of me, I'd eat it with hot steamed rice for my mid night supper! Looks great!
-Aud
Your sambal calamari looks yummy!!
Oh yum .. I love sambal sotong. This looks just right for some nasi lemak supper snack. :P
The photographs are awesome ..
what if I can find candlenuts?
@nguyenvietdino: You can substitute the candlenuts with macadamia or almond nuts.
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