Ok. So I thought I had better post the sambal sotong (sotong is squid or calamari, depending on where you come from) recipe before your nasi lemak gets cold. Sambal is what makes a good nasi lemak. Ask anybody that and you will be told the same. Nasi lemak is not complete without the sambal but you can eat the sambal with just regular white rice. That just shows how important it is to have a good, no, scrap that, great sambal to go with your nasi lemak. A bad sambal tumis would 'kill' the whole set of nasi lemak.
I usually make this in large amount so I dont have to make it too often so this recipe would leave you with lots of sambal! You dont have to eat all of it at one go. Just freeze the leftover. Keep aside some before you add in the squid or you can just do what I did, freeze it with the squid already in sambal. hehe. (Sambal oelek can be pretty hot so just use less if you dont want it to be too hot.)
Sambal Tumis Sotong
A.
8-10 squid (or more), cleaned and cut into 3-4 pieces each (you can only get them from the asian supermarket)
1/2-1 onion, sliced about 1/2cm wide
B.
1 small bottle of sambal oelek
2 medium-sized onion, quartered
5in ginger
1-2 stalks lemongrass (I used 1 tablespoon grated lemongrass)
Belacan (optional)
1/4 cup vege oil
1 small can tomato paste/puree
1/2cup water
1 tablespoon powdered tamarind (or 3tablespoon of fresh tamarind juice)
1 1/2 tablespoon salt
1 cup sugar
1. Grind all ingredients in B.
2. Heat up the oil in the wok (med high) and put the B ingredients in. Keep stirring for about 10min.
3. Add water, tomato paste, tamarind powder/juice, salt and sugar. Continue stirring for another 4-5min. Taste and add salt/sugar if necessary.
4. Add in the sliced onion and squid, stir a little bit, cover and simmer for 2-3min.
5. Uncover, stir and taste. Let it set for another 3-4min and serve.
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15 comments:
tergodala tgk ur nasi lemak ni..terasa nk mkn pulak.
salam kenal tuan umah..
by the way,ur hubby mkn ke nasi lemak ni?
eheh sedapp nyerrr,kak farina ctnik ya kawan kamek hehehe
salam kenal cik ctnik. tergoda, jgn tak tergoda. husband i tak pandai sgt makan nasi.
Tima kacih Dayang. Dah agak dah sbb nampak dia comment kat dayang nyer blog. ;)
Farina..br j mkn nasi lemak..tp kan kalu u masakkan untuk i lg la sedap..hehehe....
I love sambal. Makan tambah selera, tambah nasi terussss :)
Sedapnya sambal sotong. No wonder your sambal so merah sebab u guna tomato paste. Patutlah sambal yang Yatie masak tak berapa merah sebab I guna tomato sos lah pulak. :P
Give me sambal and cili padi anytime. Never thought of using sambal oelek and tomato puree. Good idea.Gotta give it a try.Thks for the recipe.
Lee.
Jun, eh i pulak yg kena masak ke? :P
retno, yes, i love sambal! tho its not good coz i tend to eat more. :(
Yatie, yup, thts why nampak merah. Ini ntah resepi no berapa ntah. I keep finding ways to make it easier, redder yet not too spicy sampai takleh makan.
Lee, sambal oelek and tomato paste very good combination. you get the volume, color and stil able to eat them without stomach ache. lol.
sambal oelek??? What is that?? Sorry, kita ni from Brunei.
sambal oelek tu macam cili kering giling kat msia, brunei. dijual dalam bottle. if you want to make sambal tumis, just use regular cili kering and blend it yourself. Cili kering that we get here are too spicy thats why i opted for sambal oelek.
Very good recipe! I've tried n tested.. I haven't tasted such delicious sambal for many years after I moved to Europe!
Hi Cassie. Im glad you liked the sambal tumis. Did you also use sambal oelek like my sambal tumis recipe?
This is the best sambal recipe ever. A real keeper. I am throwing out all my old ones!
It has the full flavour and body of the sambal that you get at Thai/Nyonya restaurants. I tripled the recipe and ended up with 4 batches. Froze 3 of them and the last one i made sambal udang...delicious!
Tomato Paste? I've never seen that one in a recipe.
I used to live in Malaysia and i must say I love and miss your people and your food!!! Malaysia Boleh!!!
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