When I was little, my mother used to cook this dish once a month on my father’s pay day. Dried cuttlefish in those days were expensive and this dish was always considered a special treat to our family. The cuttlefish needs to be soaked in “air kapur” (lime stone paste water) overnight so that it will swell. These days you can just buy them in the market ready to be cooked. I love the presence of ground peanuts as well as the sweetness from this sambal. It is great with nasi lemak.