this is one of my favourite dish and i can tell you that i can eat bowls and bowls of rice with this. The squids can be easily available in the fresh market or even at the supermarkets here but usually i get the ones that are larger in size, i always find the smallers ones are a bit soft. It doesnt take too long to come up with this dish cos usually i already have some homemade sambal paste that i usually keep in the fridge. I dont usually make these paste much ..enough for a few dishes maybe like sambal petai (stink beans /bitter beans), four angled beans, hot and sour pork trotter, etc. I will include here as well how do i make these paste.
Pound all these ingredients together:
10 shallots+5 pips garlic+ around 1.5"x1" toasted belacan. Pour 3 tbps of oil in wok and fry them on low fire till fragrant. Lastly add 80gm chilli boh and keep frying till aromatic and a little dry. This will take around 10-15minutes.
It is not necessary to add in sugar, salt or any other seasoning as this can be added in during the cooking later on. This paste can be kept in the fridge for about a month and this is how it looks like..
squids, around 400gms, cleaned and cut criss cross if you wish
1 big onion, cut into strips
2 tbsp sambal paste
small handful of dried shrimps, soaked, cleaned and chopped finely
oil for frying ,
1 1/2 tsp sugar
salt for taste
1.Blanch squids over boiling water for a minute till they are curl up. Leave aside
2.In a wok, saute the dried shrimps till aromatic and add in sambal paste and fry for a minute.
3 Add in the blanched squid and stir fry for another 2 minutes. If you find the sauce it a bit dry, you can add sprinkle a little water.
4.Add in sugar and salt according to own taste. Continue frying for another minute and dish up .
Muhibbah Malaysian Monday Event.