Friday, May 1, 2009

SAMBAL TOMES SATAY NOS





SAMBAL TOMES SATAY NOS
(SWEET CHILLI SATAY CUTTLEFISH)

Recipe since 1970's

INGREDIENTS:
-1 can preserved Cuttlefish (Nos-Sotong) – cut in round bite sizes
(Canned Cuttlefish with soyabean sauce-recommended REX brand)
-1 cup of roasted & grinded peanuts
-1 large onion-slice
-1/2 cup tamarind juice (1/2 tbsp of tamarind paste with ½ cup of water)
-1 cups of water
-1/2 cup of Marie biscuits-grounded
-2 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together for satay sauce:
OR 300ml ready made satay sauce
-8 shallots
-2 cloves garlic
-3 candle nuts
-2 stalks serai (lemongrass)- sliced
-2 cm lengkuas (galangal)
-1 cm belacan (dried shrimp paste)
-10 dried chillies-soaked
-2 fresh chillies
-1 tsp ketumbar (coriander)-grounded
-1 tsp jintan manis (cumin)-grounded
-1 tsp jintan putih (fennel)-grounded


Prepare Dish:
-Heat 3tbsp of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste until fragrant & oil separates
-Add tamarind juice & water & allow to cook for 5mins
-Add roasted & grinded peanuts, biscuits & mix evenly
-Add Cuttlefish, salt, sugar & cook for another 5-10mins
-Remove from heat

Serving:
-Serve Hot Sambal Tomes Satay Nos with Plain White Rice, Scalded Tapioca Leaves and Fried Fish (or introduce scalded beansprout, kangkong & fried beancurd)



Wish you the best of good luck for trying DIY cooking………….