Dried cuttlefish sambal

Ingredients

150g dried cuttlefish (already soaked)
150g peanuts, roasted
20 dried chillies
10 shallots
2 cloves garlic
2cm belacan
500ml water
1 tbsp tamarind
2 tbsp oil
2 tbsp sugar
salt to taste

Method

1. Cut cuttlefish into 3cm squares. Pound or blend dried chillies, shallots, garlic and belacan. Pound peanuts coarsely.

2. Heat oil in frying pan. Add pounded ingredients. Stir till fragrant.

3. Add water and cuttlefish. Stir well. Add tamarind juice, salt, water and sugar. Stir and add peanuts.