OCTOPUS SAMBAL

INGREDIENTS

7 small Octopus (cleaned)
3 cloves Garlic finely chopped
1/2 Red capsicum chopped
1/2 large Red onion chopped
1/2 Ikan bilis stock cube
1/4 tsp Lemon grass powder
1/4 tsp Turmeric powder
1/8 tsp Fennugreek powder
1 tbsp Chilli powder
2 tbsp Cider vinegar
2 tsp Sugar
2 slices Fresh ginger sliced
2 tbsp Water
2 pinches MSG (optional)
2 tbsp Cooking oil
Salt to taste

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METHOD

Blanche the octopus by pouring boiling water over them. Let stand for 1 minute and then drain off the hot water. Pour cold water on top to cool the octopus.

Remove the octopus heads and discard.

Clean the tentacles removing as much of the skin as possible. Also remove the beaks.

Cut the tentacles into 2 inch lengths.

Put cooking oil into a fry pan and heat.

Add garlic and fry until fragrant.

Add onion and fry until it begins to soften slightly.

Add the stock cube and mix in well.

Add capsicum and ginger.

Add the fenugreek, turmeric, chilli and lemon grass powders and stir through.

Add salt.

Add cider vinegar.

Add sugar.

Add MSG (optional).

Add octopus and mix in well.

Cook for about 30 seconds and add the water.

Turn off the heat and allow to cool.

Sambal can be put in a jar and kept until required.

All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.

Let's Eat Malaysian