Ingredients 2 Large Presoaked Dried Cuttlefish, cut into 1 ½ to 2 inches segments 30 g Fried Anchovies 100 g Roasted Peanuts, coarsely chopped 6 Tbsp Sugar 30 g Tamarind Paste, soaked with 2 ½ Cup Water, discard solids 6 to 8 Tbsp Peanut Oil Chili Paste 35-40 g Dried Red Chilies, soaked in boiling water, drained and ground 150 g Shallots, peeled, chopped and ground 1 ½ tsp Roasted Shrimp Paste, ground Method Cook the chili paste with the oil on moderate heat until fragrant. Add the cuttlefish, peanuts, tamarind juice, sugar and salt. Bring the mixture to a boil and reduce the heat to low, cover and simmer for about 1 hour. Then mix in the fried anchovies and continue to simmer for another 30 to 40 minutes until the cuttlefish turns soft. Season the mixture with additional sugar or salt if necessary. Serve at room temperature. |