Sambal Sotong

Make the tamarind juice: soak the tamarind pulp in the warm water for about 15 minutes, then stir and squeeze the pulp with your hands to extract the juice.

Strain out and discard the tamarind pulp, keeping the juice.

Clean the squid: peel off the skin, separate the head from the tube, and remove the ink sac and innards.

Rinse the body and tentacles under cold water, cut the tube into rings (about 4 rings for a medium squid), and pat dry with paper towels.

Heat a skillet over medium heat and add the oil.

Sauté (tumis) the sambal until the oil separates from the paste — the 'pecah minyak' stage.

Add the sliced onion and cook with the sambal until slightly softened.

Add the squid and stir to coat well with the sambal.

Pour in the tamarind juice, salt and sugar, and bring the sauce to a simmer. Turn off the heat and serve immediately with steamed rice.