叁峇鱿鱼Cuttle Fish Sambal

把鱿鱼割花切块，然后以滚水川烫3-4分钟，滴干；虾仁也同样以滚水川烫至熟。Slice criss-cross light cuts on the underside of the cuttlefish. Cut into sizeable pieces and blanch in boiling water for 3-4 minutes. Drain well. With the same boiling water blanch the prawns till cooked.

起锅热油，把叁峇材料A炒至香，然后加入大葱炒一会，再加入叁峇材料B，炒至出油。Heat oil in a wok and saute sambal ingredients A until fragrant. Add in onion and fry for a while. Mix in Sambal ingredients B. Fry until oil separates.

加入鱿鱼和虾，炒至汁稠即可。Add in cuttlefish，prawns and petai. Stir-fry until sambal sauce thickens.