Everytime I make some sambal paste, I freeze some and use it for various dishes at another time. Here is one, which is essentially the same sauce I used for this Nasi Lemak dish here.
Such simplicity! Fry the sambal, then add the cleaned squid and cook for 10-15 minutes and that's it. One of my favourite Malaysian dishes which you cannot buy anywhere, but in Malaysian restaurants, and even then, the quality is unpredictable.
5 comments:
Thank Hazza, if the Italian inspired dry sausage works out for me, I will attempt to make lop cheung next! I love lop cheung! Do you have a recipe for lop cheung?
have you been to a malaysian restaurant called Ning in manchester?
hot smelly. must be good
looks fiery!
Looks delicious! Perhaps I should someday attempt the sambal first then the sambal sotong! Where in Manchester can one get cheap and fresh seafood?
Post a Comment