Main Ingredients:
Anchovies: 200g; Cuttlefish: 500g.
Additional Ingredients:
Big Onion: 4 pieces (sliced); Shallots: 2 pieces; Garlic Paste: 1 tbsp; Small Chilies: to taste; Belacan (Shrimp Paste): Belacan; Dried Chilies: 5 pieces; Tamarind Paste: 1 can; Fried Egg: 1; Boiled Egg: 1.
Seasonings:
Curry Powder: 1 tbsp; Sugar: to taste; Salt: to taste; Coconut Milk: to taste.
Flavor: Spicy; Cooking Method: Boil; Time: 20 minutes; Difficulty: Moderate.
Cooking Steps for Coconut Rice with Cuttlefish Sambal
(A) Anchovies – 200g, Cuttlefish – 500g (B) Big Onion – 4 pieces (sliced) (C) Shallots – 2 pieces, Garlic Paste – 1 tbsp, Ginger Paste – 1 tbsp, Small Chilies – 3 pieces
(D) Tamarind Paste – half a block, Curry Powder – 1 tbsp, Dried Chilies – 5 pieces (soaked and blended with a little water), Tamarind Paste – 1 can (small) (E) Sugar – to taste, Salt – to taste, Coconut Milk – to taste (F) Fried Egg – 1, Boiled Egg – 1
Heat oil in a pan and fry the anchovies first. Stir-fry the big onion until slightly browned, set aside. Stir-fry the cuttlefish until half-cooked, set aside.
Leave some oil in the pan, sauté all ingredients (C) until fragrant.
Add all ingredients (D) and stir-fry until fragrant.
Pour the coconut milk mixture (E) into the curry paste and bring to a boil.
Add seasonings like sugar and salt.
Add the half-cooked cuttlefish and simmer on low heat for 5 minutes.
Add the prepared anchovies and big onion.
Stir-fry and simmer on low heat until thickened, then serve.
I personally like to mix plenty of sambal into the rice and stir it together… that’s the best way to enjoy it.
Coconut Rice with Cuttlefish Sambal.
