The UnSub

The last attempt of sambal sotong (squid) and stingray was not very ideal. The stingray was fine but the sotong was somewhat soggy. Anyway I believe there must be some way to make the sotong taste better.

Found this recipe that uses a pan instead of oven to cook the sotong. I prefer oven because I was lazy. Anyway…

Ingredients:

2 lb. squid
1 tbsp. white vinegar
3 cups water (divided)
5 kemiri, chopped
6 lg. red chilies, seeded and chopped
6 shallots, peeled and chopped
1 slice terasi (optional)
2 tsp. ginger powder
Cumin powder a pinch
Turmeric powder a pinch
Sereh powder a pinch (powdered lemon grass)
2 tbsp. vegetable oil
3 tbsp. tamarind water
1 tsp. brown sugar

Directions:
Clean the squid, discarding the ink sac and head. Chop the tentacles into 1/2 inch lengths, then cut the squid into small squares.

Mix the 1 tablespoon vinegar with 2 1/2 cups of water, and use this mixture to rinse the squid. Drain immediately

Put the kemiri, chilies, shallots and terasi in a cobek or mortar and pound to a very smooth paste. Add the spices and mix well.

Heat the oil in a pan, add the spice paste and fry for 1 minute, stirring constantly. Add the squid and tamarind water and fry for a further 3 minutes. Stir in the sugar, salt and the 1/2 cup remaining water and simmer for 5 to 6 minutes, stirring frequently. Serve hot. Serves 4 to 6.

Why vinegar? Hmmmm. Hopefully I will get it right this time…

It’s fun doing things together as a couple. Joce and I experimented with Japanese curry rice the last round when my mum wasn’t around in the kitchen. It was quite a success.

This round, we decided to try something more spicy! Sambal stingray!!

Fished the recipe off the internet. The ingredients:

• Stingray fillet (600g you can have more if you like)
• Grounded Turmeric powder
• Shallot paste (I bashed up some shallots instead)
• Salt
• Chinese wine (optional, to rid the smell according to mum)
• Canned sambal chilli of your choice (I was too lazy to make my own :p)
• Banana leaf and aluminium foil

Marinated the fillets with turmeric, shallot, salt and wine (chilli is added later) and left them in the fridge for 30 mins (or more). I suggest you use a disposal glove, otherwise….

Applied generous amount of chilli on the fillet before wrapping it up. Most recipes I found suggested either foil or banana leaf. I did an experiment with a small fillet and realized my toaster almost burnt off the banana leaf. So I tried with both, that means leaving it in the toaster longer, about 25mins.

Toast it!

Finally…

It turned out that the off-the-shelf sambal chilli sauce was quite good. Using the foil somewhat kept the moisture in, otherwise it is usually dried up in a typical BBQ setting.

Overall it was another fun shopping and cooking experience with my darling!