Chef Wan’s Sotong Goreng Nyonya (Nyonya Squid Sambal)

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Coming to the end of November, still in Penang happily shoving my face with Malaysian food, I start getting excited and giddy about holiday parties. So I am taking in a cheerful meal and here’s a dish I decided to make when flipping through Chef Wan’s cookbook religiously. I had my heart out set out on this squid sambal Nyonya style dish because of the sunshine colour from the fresh turmeric. Hmm…the colour of festive. Oh and here, the use of calamansi limes and starfruit perk up the dish making it you know, brisk and very much alive. Soooo good that I inhaled this dish before eating.

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Calamansi limes

Level: Easy

Oil

Squid 500g, cleaned & sliced

1 small starfruit, sliced

5 calamansi limes, juice extracted

Tomato sauce

Brown sugar

20 mint leaves

Salt

Spice paste to blend:

8 red chilies 8, seeded

3 bird’s eye chilies, seeded

4 onions, peeled & cut

2 cloves of garlic, peeled & cut

1 tablespoon of dried shrimp paste/belacan

1 cm of turmeric knob, peeled

1 cm of ginger knob, peeled

2 kaffir lime leaves

2 stalks of lemongrass, bottom half

5 candlenuts

First, blend the ingredients to make a spice paste. Heat oil in a pan over a medium heat and fry the spice paste until fragrant. Stir in the squid, starfruit, calamansi juice and cook for about 3 minutes. Add tomato sauce, sugar and mint leaves. Cook for another 1 minute and season to taste. Garnish with mint leaves and serve with rice.