Sambal Sotong Kering
2 pcs large presoaked dried cuttlefish, julienned
30g fried ikan bilis
100g roasted peanuts, coarsely chopped
6 tbsp sugar
50g tamarind paste, soaked with 2 1/2 cup water, discard solids
8 tbsp peanut oil
50g dried chilli, soaked in boiling water, drained and blend
200g shallots, peeled, chopped and blended.
1 tbsp roasted shrimp paste, grounded
Cook the chilli paste with oil on moderate heat until fragrant.
Add cuttlefish, peanuts, tamarind juice, sugar and salt.
Bring the mixture to a boil and reduce the heat to low, cover and simmer for about 1 hour.
Then mix in the fried ikan bilis and continue to simmer for another 30 to 40 minutes until the cuttlefish turns soft.
Season the mixture with additional sugar or salt if necessary.