In this final episode of the Sambal series, I am going to teach you how to make a Malaysian traditional curry dish – “Sotong Masak Lemak Padang”. Only 30 minutes from preparation to serving. Oh and of course, only if you have Sambal stored in your fridge. No? Skip this and start from here.
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for 2 to 3 servings
6 to 8 tbsp Sambal – Learn how to make Sambal here
2 stalks lemongrass, bruised
2 red onions, quartered
2 potatoes, quartered and blanched
2 tomatoes, quartered
600 g squid
1 cup coconut milk
1 cup water
Salt to taste
Sugar to taste
Blanch potatoes until soft enough to be pierced through using a fork. Set aside.
On medium-low heat, fry sambal for about 1 minute until fragrance.
Add lemongrass, onions, blanched potatoes, tomatoes, squid, coconut milk and water. Mix well and stir occasionally to prevent coconut milk from separating.
Cook 8 to 10 minutes or until squid is cooked.
Add salt and sugar to taste. Give it a final stir and plate.