Wednesday, 15 August 2012

Nasi lemak and squid sambal (Sambal sotong)

Last night I cooked nasi lemak and squid sambal and it was delicious.. been trying to look for a perfect sambal recipe but failed. After one experiment after another, I think I just nailed it this time. If you like it hot add more chili paste, it won't spoil the taste. Absolutely simple recipe and easy to wont spend so much time in the kitchen.

SERVING SUGGESTION : Serve nasi lemak together with small chunks of cucumber, peanuts, fried dried anchovies and fried chicken or rendang chicken. Its better to serve your nasi lemak and sambal in a banana leave! The aroma of banana leaves will give extra fragrance and taste to the rice! And for your information sambal tastes much better the next day! 

Nasi lemak :

Ingredients : Put below ingredients together in a rice cooker
2 cups rice (washed)
2 inches ginger
6 kaffir lime leaves
2 pandan leaves
1 cup water

When rice almost cook or dry, add in below items and stir well. Leave to cook.
1 or 1/2 cup coconut milk
A pinch of salt

Squid sambal :

Ingredients :
Item A
500 gms squids

Item B
Cooking oil
1 red onion (cut into small chunks)

Item C : Blend
1 big onion
1 inch fresh tumeric
1 cup water
1 cup dried chili paste
1/4 cup of dried anchovies
4 red onions
2 garlics

Item D
1/2 cup tamarind juice
1 tsp shrimp paste (Belacan)
A pinch of sugar and salt

Method :
1.  Heat up cooking oil  into a pan and fry onion  If you wants to keep sambal for few days, its better to put extra cooking oil, it will helps fermented the sambal.
2. Add in blended items and stir well until you can see the oil floats to the top (when oil separates)
3. And its time to add in squids, stir well until fragrant. At this time you will have to wait until the oil floats up again and add in Item B. Stir for 1 minute and you are done!


Sandy said...

I love your sambal, just nice! And the rice was superb. Recommend everyone to try!

Mamis B said...

Thanks for the complements and yes everyone should try :)