Spicy Asian Recipes: Sambal Sotong

This is a favourite among lovers of hot and spicy dishes and it goes very well with coconut rice or what we normally call Nasi Lemak in South East Asia. Sambal Sotong when translated literally means squid seasoned and cooked with chillies and spices; it originates from Indonesia but you can also find it in most Asian counters at your local food courts. This is a great dish to try if you are looking to whet up your appetite! Absolutely delicious...

Ingredients:
500g cuttlefish or squid
4 cloves garlic
6 pieces shallot
6 pieces fresh red chillies
1 tablespoon chili paste
1/2 peanut oil or any oils exec pt olive oil
1/2 Assam juice or if you cannot find any at your local supermarket, use lime or lemon instead
1 tablespoon sugar
1/4 teaspoon salt

Method:
Separate head of the cuttlefish from body, remove ink bags, wash and drain.
Pound or grind garlic, shallots and red chillies until fine. Set aside.
Heat the oil in a wok, fry pounded ingredients for 2 to 3 minutes or until fragrant. Take care not to over fry and burn.
Add in the Chili paste and fry for another minute, add in Assam juice or lemon juice, sugar and salt, stirring frequently.
Put in cuttlefish and simmer, uncovered, until cuttlefish is cooked and the gravy has thickened.