Cuttlefish in Peanut Sambal

Sambal Sotong Berkacang

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About

When I was a child, my mother cooked this sambal once a month on my father’s pay day. Dried cuttlefish was expensive in those days and this dish was a special treat for our family. Typically, dried cuttlefish has to be soaked in air kapur (alkaline water) overnight before cooking, but today it can be bought ready-to-cook. I love the flavour of the peanuts as well as the sweetness of this sambal.