Squid and Petai Chili Sambal
Ingredients
- 500 grams fresh squid
- 1 large lemongrass stalk
- 3 bay leaves
- 5-7 green chilies
- 2 packs of petai beans
- Salt to taste
- Granulated sugar to taste
- Stock powder to taste
- Oil for sautéing
Ground spices
- 10 shallots
- 7 cloves garlic
- 5 large red chilies
- 21 bird's eye chilies, to taste
Preparation
Clean the squid, remove ink and peel the skin. Make slits on the back. Wash clean and set aside.
Sauté the ground spices until fragrant and cooked, add salt, granulated sugar, bay leaves, and lemongrass. Stir until well mixed and aromatic.
Add the squid, stir until even. Let the squid release its water. Cook until squid is half-done.
Add the sliced green chilies and petai beans. Cook until all are done. Remove from heat and serve.
