Ingredients:
200g water/brown sotong/squid -sliced
2 medium size onions (abt 130g) - sliced into rings
2 tbsp blended/grounded dried red chillies (or as you prefer)
1/2 tbsp blended/grounded garlic
1 tsp belacan/shrimp powder
70g crushed roasted peanuts
2 tbsp tamarind/assam juice
3 tbsp olive oil
salt to taste
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Preparation:
When oil is heated, fry the onion, garlic and chillies until the oil floats.
Pour in the tamarind/assam juice and mix all together.
Put in the sotong/squid pieces as well as salt. Let it cook for until the gravy thickens.
Lastly, add the crushed peanut, give a good stir and its done.
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