Wednesday, August 14, 2013

stir-fried cured cuttlefish and fish maw with sambal

The thought of this dish will bring out extreme reactions - you will either start drooling, or you will be gasping in horror. If your reaction is the latter, read no further. :)

I have no idea about the origins of this dish. We grew up eating cured cuttlefish and fish maw, and since they are two of my family's favourite things to eat, it is only natural to pair them with sambal, our other favourite thing!

For the prep, I sliced the onion thinly and cut the cuttlefish and fish maw into bite-size pieces.

Then I heated some oil in a wok, and sauteed the onions and once they had softened, I added the garlic and sambal chilli. I made my own sambal, but you can always use store-bought ones.

Once the sambal was fragrant, I added the cuttlefish and fish maw.

I continued frying for about 3-4 minutes, added some salt and white pepper and it was ready to be served!

Stir-fried Cured Cuttlefish and Fish Maw in Sambal (Serves 4)

1/2 onion, thinly sliced
1 tsp minced garlic
1 cured cuttlefish, skin removed, and sliced into bite-sized pieces
2-3 pieces fish maw, rehydrated and cut into bite-sized pieces
3 tbs sambal (more if you like it spicy)
1/4 tsp salt
1/4 tsp grounded white pepper

1. Heat oil in wok. Saute onion until soft. Add garlic and sambal. Continue frying.
2. Once sambal is fragrant, add cuttlefish and fish maw.
3. Stir- fry for 3-4 minutes, add salt and pepper.
4. Serve hot.


  1. Hello !!!

    This post reminded me this cuttlefish changing colour very fast. For me its very disgusting to see them being eaten.

    Thank you.