Ingredients
- 300 gm cleaned squids, cut into rings or whichever way you fancy
- 10 dried chilli
- 100 gm fresh chilli (mine were really huge ones, so I don’t know how many regular sized ones, they were about the length of a del monte/dole banana)
- 50 gm shallots (5 pieces)
- 10 gm garlic (2 cloves)
- 7 gm belacan (1 pinkie sized piece)
- 1 tsp tamarind paste (I used Adabi ready to use paste)
- 2 Tbsp coconut milk
- 2 Tbsp sugar (might need more)
- 1.5 tsp salt (don’t put in all first)
- 1 red onion, sliced
- 3 Tbsp cooking oil
Preparation
Step 1
1. Snip dry chillies into halves and rub them to remove the seeds. Soak the chillies in water for 10 minutes at least.
2. Remove seeds from fresh chillis, peel shallots and garlic.
3. Mill/Grind dried chilli, fresh chilli, shallots, garlic and belacan until fine.
4. Heat a wok and put in cooking oil. Carefully pour in the chilli paste and on medium low heat,
5. Cook until paste is almost dry. Put in coconut milk and cook until the milky colour disappears
6. Put in tamarind paste, salt and sugar. Adjust the taste.
7. Turn heat to high and put in sliced onions and cook until wilted.
8. Put in cleaned squid rings and cook until the squids firm up, it will only take 1 minute. (Take note that squids will release moisture, so do not put in water in the chilli paste earlier on)
9. Dish up and serve.