2 large pc dried cuttlefish (sotong), cut into small pieces and soak in water for 1-2 hours
1 tbsp tamarind, add ½ cup water and extract ½ cup juice
1 tbsp sugar
salt to taste
5 tbsp oil

Grind to a fine paste:
20 dried chillies, soak and seed
2 medium sized onions
1 pc (2.5cm) dried shrimp paste


Heat oil, add ground ingredients, salt and sugar, and fry till fragrant. Add sotong, fry for a while then add tamarind juice and leave to cook till fairly dry.