- Pound the dried red chillies, belacan and shallots finely.
- Heat up some oil and cook the chili paste on moderate heat until fragrant.
- Add in the cuttlefish, salt, sugar and some water. Continue to simmer for 20 minutes until the cuttlefish turns soft then add in the tamarind water and ground peanuts. Cook until the mixture has thickened up.
Note: According to mom, if tamarind water is added in too early, the cuttlefish will turn out too tough and chewy.