Ok. So I thought I had better post the sambal sotong (sotong is squid or calamari, depending on where you come from) recipe before your nasi lemak gets cold. Sambal is what makes a good nasi lemak. Ask anybody that and you will be told the same. Nasi lemak is not complete without the sambal but you can eat the sambal with just regular white rice. That just shows how important it is to have a good, no, scrap that, great sambal to go with your nasi lemak. A bad sambal tumis would 'kill' the whole set of nasi lemak.
I usually make this in large amount so I dont have to make it too often so this recipe would leave you with lots of sambal! You dont have to eat all of it at one go. Just freeze the leftover. Keep aside some before you add in the squid or you can just do what I did, freeze it with the squid already in sambal. hehe. (Sambal oelek can be pretty hot so just use less if you dont want it to be too hot.)
Sambal Tumis Sotong
8-10 squid (or more), cleaned and cut into 3-4 pieces each (you can only get them from the asian supermarket)
1/2-1 onion, sliced about 1/2cm wide
1 small bottle of sambal oelek
2 medium-sized onion, quartered
1-2 stalks lemongrass (I used 1 tablespoon grated lemongrass)
1/4 cup vege oil
1 small can tomato paste/puree
1 tablespoon powdered tamarind (or 3tablespoon of fresh tamarind juice)
1 1/2 tablespoon salt
1 cup sugar
1. Grind all ingredients in B.
2. Heat up the oil in the wok (med high) and put the B ingredients in. Keep stirring for about 10min.
3. Add water, tomato paste, tamarind powder/juice, salt and sugar. Continue stirring for another 4-5min. Taste and add salt/sugar if necessary.
4. Add in the sliced onion and squid, stir a little bit, cover and simmer for 2-3min.
5. Uncover, stir and taste. Let it set for another 3-4min and serve.