• Ingredients:
5 (500g) cuttlefish;
1/3 cup (80ml) vegetable oil;
3 medium (4509) onions, sliced;
1 teaspoon sugar;
2 teaspoons lime juice;
CHILLI PASTE:
10 small fresh red chillies, seeded,chopped;
1 teaspoon belacan;
(Recipes are available at Henlong Market, please ask for package.)
• Instruction:
1. To prepare cuttlefish, hold in 1 hand with tentacles facing towards you. Cut along 1 side of “bone” to top of cuttlefish, open out and remove “bone”. Gently pull head and tentacles from body. If ink sac is broken, rinse under cold water. 2. Firmly pull skin away, first dipping fingertips into cooking salt. This will help you grip the cuttlefish more easily; wash cuttlefish well. Cut cuttlefish in half lengthways, score shallow diagonal slashes in criss-cross pattem on inside surface of halves. 3. Heat half the oil in pan, add cuttlefish in batches, cook, stirring, about 3 minutes or until tender; remove from pan. 4. Add remaining oil to same pan, add onions, cook, stirring, until soft. Stir in chilli paste, cook, stirring, 1 minute. Stir in sugar and juice, cook, stirring, 1 minute. Return cuttlefish to onion mixture in pan, cook, stirring, until heated through. 5. Chilli Paste: Pound chillies and belacan using a mortar and pestle. Serves 4. – Recipe best made just before serving. – Freeze: Not suitable. – Microwave: Not suitable. (source: Easy Malaysian Style Cookery, 1-86396-019-8)
