Kuah Lemak Sotong Pulut

Ingredients

500g medium-sized squids
100g glutinous rice
1 packet (400ml) coconut milk
100ml water
1 big onion, sliced
1/4 teaspoon turmeric powder
3-5 cili padi (optional)
1 stick lemongrass, pound
salt to taste
satay sticks, cut to 2-3cm long
red chillies (for decoration)

Method

1. Clean the squids, separate body from the head.
2. Wash glutinous rice and stuff into the squid, plug with squid's head and prick with the satay stick to close the opening.
3. Mix the other ingredients into a pot, with the stuffed squids going in last.
4. Stir slowly over medium fire. When it starts to boil, stir slowly over low fire until cooked.
5. Decorate with red chillies.

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.

Crispy Chilli Cuttlefish

Ingredients:

300g cuttlefish, cleaned and cut in round shape
1/2 teaspoon ginger juice
1 stalk of spring onion, thinly sliced
1/4 cup corn flour
1/4 cup rice flour
cooking oil

Method:

1. Mix cuttlefish with ginger juice and spring onion evenly.
2. Coat cuttlefish thoroughly with the mixture of corn flour and rice flour.
3. Heat up oil. Fry cuttlefish for about 4 minutes or till golden.
4. Sprinkle some chilli powder on the cuttlefish before serving.