Seafood Sambal Tumis

Ingredients

1 fresh squid, sliced into rings
1 Shark Steak, about 250 - 300g, cut into thick slices
3 cloves of shallot *
1 clove garlic *
½ inch ginger *
5-10 dried chillies *
1 onion (sliced)
1 teaspoon of belacan
Tamarind juice (soak a teaspoon of tamarind paste in a cup of warm water)
1 tablespoons of sugar
Salt to taste
Oil

Method

1. First blend the asterisk (*) ingredients. 

2. Heat oils in a frying pan and sauté the blended ingredients until the paste separated from the oil. 

3. Add belacan (prawn paste). 

4. Then add in squid and shark and stir well until cook (estimate for about 5 mins). 

5. Put in the slices onion until it about to soft. 

6. And finally, add tamarind juice, sugar and salt to taste. 

7. Simmer on low heat until the sambal thickens.

8. Enjoy! 

Seafood Bee Hoon

Ingredients (Serve 1)

1 piece of A1 Bee Hoon, soaked in water and drained

1 stalk Shanghai Green, cut into strips

1 small squid, cut into rings

6 prawns, shelled and deveined

50ml water

1 Tbsp of chopped garlic

cooking oil

coriander 

Seasonings:

1 Tbsp of oyster sauce

1 Tsp of dark soy sauce

2 Tbsp of light soy sauce

dashes of white pepper powder

Method

1. Heat 3 tablespoons of oil in the wok and saute garlic until fragrant. Add the prawns, and shanghai green to stir-fry for 2 minutes.

3. Add bee hoon.  Pour in seasonings, water and mix well. Continue to stir-fry until the sauce is thickening. 
4. Stir-fry for 1 minute. Dish out and garnish with coriander leaves.
5. Enjoy!

Sambal Seafood

Ingredients

1 Squid, Cut into rings

10 Tiger Prawns, De-shelled

1 yellow onion, cut into rings

Sambal Sauce (See Below)

Method

1. Heat up wok, add in 2 Tbsp Oil

2. Stir fry the onions till soft

3. Add in the squid and prawns, stir fry till almost cooked

4. Add in 2 Tbsp water

5. Add in enough sambal sauce to coat the seafood

6. Enjoy!

Sambal Sauce 

1 cup chopped red chiles, with seeds

2 Tbsp white sugar

2 Tbsp salt

1 Tbsp belacan shrimp paste

1 tomato, chopped

1/2 onion, chopped

1 bulb garlic, peeled and crushed

2 Tbsp fresh lime juice

2 Tbsp vegetable oil

2 lemongrass, bruised

2 fresh curry leaves

1 (1/2 inch) piece galangal, thinly sliced

2 Tbsp tamarind juice

1. Place chillies, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. 

2. Heat vegetable oil in a saucepan over medium-high heat. Stir in the puree along with the lemongrass, curry leaves, and galangal. 

3. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. 

4. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.