400g of Shallots / 3 large red onions
6-8 Cloves of Garlic
250g Of Chili Paste or 200g of Dried Chilis, Deseeded and Soaked in hot water then blended until smooth
200g of Dried Cuttlefish
¼ Cup of Air Abu/ Liquid Sodium Bi-Carbonate
½ Teaspoon of Belacan
2 slivers of tamarind
1 Cup of Vegetable Oil
2 Tablespoons of Brown Sugar To Taste
1 Teaspoon of Salt
2 Days before cooking the Sambal Sotong, cut the cuttlefish with a scissors, into the desired size and rinse a few times under cold running water before submerging the cuttle fish in filtered water with liquid sodium bi-carbonate.
Leave it to soak for at least 48 hours until it has doubled in size.
Once the cuttlefish is softened and doubled in size, rinse under water and drain. Set aside.
Thinly slice the shallots with a mandoline or knife and chop the garlic cloves.
In a deep pan or wok, add in the oil and fry the shallots (reserve about half an onion for later) until golden brown on medium to low heat. This will take about 10 Minutes.
Next, add in the chopped garlic, and chili paste along with some belacan. Cook for another 5 minutes until the oil takes on the red chili colour or the oil starts to rise.
Then, add in the slivers of tamarind, sugar and salt before adding the cuttlefish.
Simmer and cook for about 15 minutes on a medium to low heat until it darkens a little. Then, add in the rest of the reserved onions and mix well.
Taste and adjust accordingly.
Add water if you want more gravy.