Serve this with nasi lemak or just plain rice with a squeeze of calamansi lime juice.
Ingredients 17
60 ml neutral-flavoured cooking oil
600 g squid tubes, cut into bite-sized pieces
2 tbsp lime juice
3 tbsp tomato sauce (ketchup)
1 tbsp caster sugar (superfine sugar)
salt, to taste
Spice Paste
30 g long red chillies, seeded, chopped
5 g dried chillies, seeded, rehydrated in hot water for 15 minutes, drained
60 g red onion, chopped
10 g garlic, peeled
20 g Belacan, toasted
5 g fresh turmeric, piece, peeled
2 g makrut lime leaves, torn
30 g lemongrass, white part only, chopped
5 g candlenut, chopped
To Serve
steamed jasmine rice
1⁄2 lime (calamansi), to serve
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Method 5
To make the spice paste, blend all the spice paste ingredients in a high-speed blender until smooth. Add some water to get it going, if required.
Heat a wok over medium heat, then add the . Fry the until fragrant – this should take between 5–7 minutes.
Add the , , and salt, and toss to coat in the sambal for 1 minute.
Add the and . Mix until the is fully coated in the sauce.
Serve with rice and to squeeze over.
Diana Chan's tips
Prepare the spice paste up to a day ahead and store in a clean, sterile airtight container in the refrigerator.
WARNING: Candlenuts are toxic if consumed raw or undercooked.
