Sambal Sotong Kering (Dried Cuttlefish in Spicy Sauce)

Recently when I was in Chinatown I bought a large piece of soaked dried cuttlefish.Usually the fish seller display this type of cuttle fish in a see thru glass container.This is my 1 st buying this type of cuttlefish(brown color).I recalled yesteryear whenever I buy nasi lemak(coconut rice) at the Malay stall, I must get this type of cuttlefish in my nasi lemak .Actually I have no idea how to to prepare it..I remember my mom told me once that in order to prepare this type of cuttlefish,I must soak the cuttlefish in alkaline water ("air abu" in Malay a.k.a "kan sui" in Chinese) first..I think I made mistake when I soak the ready soaked cuttlefish in alkaline water. .Now I guess my mom said if I bought the dried form of cuttlefish then I have to soak in alkaline water first not the ready soaked dried cuttlefish..I realised I make the mistake by soaking the cuttlefish in alkaline water after I cooked the cuttlefish.To add to the mistake I made, I soak the ready soaked cuttlefish in alkaline water for 2 days!! I wonder why the sauce has so much liquid? I didn't even add a drop of water or any other type of liquid.I even used tamarind powder so no water needed to dissolve it...This type of dish supposed to be in dry form not saucy..Overall this dish is good and yummy-delicious except too saucy ..

Ingredients:
1 large piece of soaked cuttlefish(brown color)

1 large Bombay onion,peeled and sliced

2 tbsp oil
4 tbsp sambal-belacan-paste,add extra if you want extra spicy

1 tbsp tamarind powder

2 tbsp sugar

salt to taste

1 stalk green scallion,washed and cut.

Method:

1:Cut soaked ready dried cuttlefish about 2 inch each.(if you buy dried cuttlefish,soak in alkaline water first for few hours before cook)

2:Prepare medium deep pan at medium heat with oil and sambal-belacan-paste Add in cut cuttlefish ,sugar ,tamarind powder and salt.

3:Use spatula to stir all ingredients until well combine for about 5 minutes.Then add in sliced onion..Stir again for another 3-5 minutes.

4:Check the seasoning again ,add in cut scallion before dish out and serve warm with rice or bread.