The ingredients for the above Sweet and Spicy Sambal Sotong:

Sotong (Squids)
Blended Chili (which contains shallots, betel nuts and dry chili)
Chili Sauce
Sugar
Salt
Sliced Onions
Minced Garlic
Oil

How to cook Sweet and Spicy Sambal Sotong:

1. You need to remove some water from the squid. In order to do that, stir fry the squids in the wok without using any oil. Remove.
2. Add some oil into the wok.
3. Fry the minced garlic then add in the blended chili and a teaspoon of salt.
4. When the chili is almost dried up and you start sneezing put in the sliced onion and 2 tablespoon of chili sauce.
5. Then add a tablespoon of sugar.
6. Next add in the squids.
7. Fry till the squids are cooked but not too long ok. If you do, your squids will turn into rubber and you will have a bowl of chewing gum instead.

Here is a link to another recipe for Sambal Sotong.

I had this for lunch just now and packed some for dinner too.

I tried Udang Lemak Nenas in a few famous Nyonya restaurant in town; none can beat my mom’s. I am not bias; even friends that tried my mom’s Udang Lemak Nenas agree to it. Don’t believe, buzz me when you are coming to Malacca, I get my mom to cook for you.

I tried once but did not turn out as good as my mom’s; mine looks very pale. See also no appetite to eat.

I blog about Udang Lemak Nenas recipe last year but no picture of it. So here’s the picture and click on any link in this post to check out the recipe.

Ingredient to prepare…

Blend a rice bowl of dried chili, 6 shallot and 1 inch Belacan. Set aside
Pound 4 shallot. Set aside.

Fry the shallot till aroma then add in the blended Chili. Fry till the chili dried up (garing).

Then add in the Sotong.

Stir fry for a lil while then add in the Tamarind juice.

The juice, I can’t tell you how much. You have to taste it yourself. The Sambal must be a lil bit sourish. If not add more Tamarind juice.

Add some salt and Daun Limau Purut for taste and nicer aroma.

Here you go…Sambal Sotong; taken with flash for nicer colour.

Hubby wanted to eat crab for since my last entry. Today while shopping with my mom I saw some reasonable size flower crabs that still look fresh. The price is RM22.90/kg. I bought only 3 crabs because I worried I won’t have enough money to pay for them. Thank God they only cost me RM17++.

Here are the crabs, all clean and ready for me to cook.

Here’s the ingredient:

1 bulb Garlic
6 Shallots
1.5 Inch Ginger
1 Tbsp Bean Paste (Taucu)

Blend all the above then fry till aroma.

Add in the crabs then 6 Tbsp of Tomato Sauce and Chili Sauce each, 1 Tbsp of Vinegar, 1 Tbsp of Sugar and Salt to taste. Add in some water and cover it for about 15 minutes to cook.

This is how it looks like. Looks very appetizing ya?

Unfortunately since this is my first attempt cooking Sweet Sour Crab, it did not turn out as expected. The blended ingredient burnt a lil bit! I omitted the Fresh Chili, Fresh Tomatoes and Egg because I do not have any in my kitchen.

Thank God the flesh is protected in the shell!

This was what I was up to yesterday. No plan of frying any squid but since I couldn’t find any crabs, I settled for the squid; both seafood.

I think you are supposed to use the egg white only. I mixed the egg yolk too. If not wasted only.

The flour; I bought the All Purpose Frying Flour, Kentucky brand. Will never buy that brand again. The flour is too salty!

The Sotong Fritters turns out OK only. Not that crispy. I guess my fire was not high enough. I scared my squid will get burnt. So I play save.

This is a typical Nyonya food. Prawn plus Pineapple cooked in coconut milk. This is my favorite; I will usually eat them with fried salted fish. Sometimes when there are no prawns, my mom will replace it with salted fish. (must get the ikan sepat masin).

Ingredients:
(A)
1 Pineapple sliced it 1.5 inch by 1.5 inch around 0.5cm thickness.
Coconut Milk from 1 Coconut. One bowl from the 1st squeeze (thick) and another 2nd squeeze (diluted).

(B)
10 Dried Chilli
10 Shallots
0.5 inch Fresh Turmeric
1 inch Belacan
Some Anchovies

Blend the above (B).

Methods:
Bring to boil the thick coconut milk then add in ingredient (B). Let it boil for 10 minutes. Then add in the ingredient (A) plus sugar and salt to taste.

You are done. Simple right.

FYI, I only tried this once!