Friday, February 11, 2011

Dried Squid Sambal

Got this wonderful dried squid from my friend's dad who came from Malaysia. I have been wanting to do for a long time and finally got the chance to cook this. The squid itself is dried and tough.  It has to be either boiled or soaked in water for couple of hours. We love to eat this with white rice and cucumber.


2 medium dried squid
2 onion-sliced thinly
1 clove garlic-minced
Tamarind juice
1-2 tsp brown sugar
1/2 tsp shrimp paste (belacan)
1 1/2 tbsp chili powder (depends on how much spice you want, add more if necessary)

  • Boil the squid until it is tender. Drain and cut into small cube or whichever size needed.
  • In a wok, add little oil and saute the onion and garlic. Add the belacan. Fry in low heat till it is aromatic.
  • Add the chili powder, little tamarind juice, brown sugar and salt. Taste for flavor.
  • Put in the cubed squid and add little water. Cook till it is dry and test the squid for taste. Dish out...
My version of cooking this squid is different and I am sure there are many ways to do this.  I also like using chili powder rather then grinding dried chili. 

No comments:

Post a Comment