Sambal Sotong and Sambal Udang

Sambal Sotong (hot spicy cuttlefish)

Ingredients

2 tbsp Cooking oil
170 g Onions, peeled and sliced
2 Tomatoes, cut into wedges
3 tbsp Chili garam paste
1 Red chili, seeded and thickly sliced
2 Green chilies, seeded and thickly sliced

For Cuttlefish
300 g Cuttlefish (sotong karang), wash, remove head, black ink bag and centre cartilage, cut into 1 cm rings
1 tsp Sugar
¼ tsp Salt 

For Cucumber
1 Cucumber, quarter lengthwise, remove seeds, cut diagonally into small pieces
½ tsp Salt 

Gravy
2 tbsp Tomato sauce
1 tsp Sugar
½ tsp MSG
¼ tsp Pepper
2 tsp Vinegar
3 tbsp Water
1 tsp Tapioca flour or cornflour

Method

Season cuttlefish with sugar and salt. Set aside. Rub cucumber with salt. Set aside.
In a bowl, combine all gravy ingredients and set aside. Heat oil in a wok and stir-fry onions and tomatoes. Increase heat and add cuttlefish, chili garam paste and gravy mixture. Stir and cook for 5 minutes with lid covered. Remove lid, add sliced chilies and cucumber and heat through.

Sambal Udang (prawn sambal)

Ingredients

6 tbsp Cooking oil
170 g Coconut, grated, squeezed with 115 ml water to extract thin coconut milk
900 g Prawns, shelled, deveined and slit lengthwise

Rempah
115 g Shallots, peeled
15 Dried chilies
10 Fresh red chilies, seeded
1 clove Garlic, peeled
4 Candlenuts, crushed
1 stalk Lemon grass, thinly sliced

Seasoning
1 tsp Sugar
1/2 tsp Salt
A pinch MSG
1 tbsp Tamarind pulp (assam), mixed with 55 ml water, squeezed and strained

Method

Grind rempah ingredients into a fine paste. Heat cooking oil in a wok. When hot, fry rempah paste over moderate heat until oil bubbles. Add some coconut milk as you fry. Add prawns and seasoning ingredients and stir-fry for 2 minutes. Add remaining coconut milk and cook until sauce thickens.

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