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. 
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Sweet and Spicy Sambal Sotong | Simple Recipes said
March 24 2010 @ 11:48 pm
[…] 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. […]