Teppanyaki Sambal Sotong (Squid)

Clean the squid by gently pulling out the head and internal organs. Remove the beak (mouth) and eyes from the head. Peel off the outer skin from the body. Rinse thoroughly under running water.

Cut the head/tentacles into smaller pieces and the body into rings or desired shapes. Set aside.

Slice the red onion, finely chop the soaked dried shrimp, and diagonally slice the okra. Prepare the Asam Keping (tamarind paste) if using the seeded variety by mixing it with a little water.

Bring a pot of water to a boil. Add the cut squid and blanch for 8-10 seconds until it curls up and is cooked through. Remove and drain well.

Heat a wok over high heat. Add cooking oil.

Add the chopped dried shrimp to the hot oil and stir-fry until fragrant. Then add the sliced red onion and continue to stir-fry until fragrant.

Add the Ikan Bilis Sambal and Asam Keping (tamarind paste) to the wok. Stir-fry until well combined and fragrant. Season with salt. If needed, add light soy sauce to taste.

Add the sliced okra to the wok and stir-fry until it starts to soften and become slightly sticky.

Add the blanched squid to the wok. Turn the heat to high and stir-fry quickly until everything is well coated with the sauce and fragrant.

If using a hot plate, heat it over a stove until hot. Place two banana leaves on the hot plate to warm them and release their aroma.

Transfer the stir-fried sambal sotong onto the hot banana leaves on the hot plate. Serve immediately while sizzling.