Simple translation, sambal = chilli, sotong = squid, kering = dried. It's basically is dried squid cooked in chilli sauce. Best to serve with plain rice or coconut rice.
What i did basically was, i cooked the chilli sauce first, then only i added in those soaked and cleaned squid. While soaking the squid, i added little bit lye water, just to make sure it is fully enlarge and soft. I know someone will ask me, where to get this lye water? :) As for us in sydney, it is available in all oriental shop.
So here is the recipe:
- Soak 150gm dried squid with water, add 1 spoon of lye water. Leave it overnight. Then clean it.
- Prepare the chilli sauce - blend 2 big onion with garlic and little bit shrimp paste. Fry it in heated oil till fragrant. Add 3 tablespoon chilli powder, add little bit of water if to dry. Let those chilli cooked thoroughly. Add half cup water, let it simmer in low heat. (It will take quite sometime to let the sauce become thick).
- When it ready, add in prepared squid. Stir. Salt & sugar to taste. I am using gula melaka in stead of sugarcane. Taste will be better and the color will be darker. Add in 1 or 2 tamarind slices.
- Tips -Do not overcooked those squid and always add tamarind slice at last, otherwise squid will become rubbery.