Squid sambal

Method

1. For the paste, wrap the belacan in foil. Heat a small, heavy-based frying pan over medium heat, add the wrapped belacan then dry-fry for 2 minutes on each side, or until fragrant. Cool and unwrap. Transfer to a food processor with the remaining paste ingredients and process until a smooth paste forms, adding a little water if necessary. Alternatively, use a mortar and pestle. Set aside.
2. Meanwhile, combine the tamarind pulp with the boiling water in a bowl and stand for 20 minutes. Strain the mixture through a sieve, using your fingers to press down on the solids to extract as much liquid as possible. Discard the solids.
3. Combine the tamarind liquid with the soy sauce and palm sugar in a bowl and stir until the sugar has dissolved.
4. Cut the squid into pieces about 4–5 cm long and 2.5 cm wide. Cut the tentacles in half if large, otherwise leave them whole.
5. In a large wok over medium–high heat, cook the paste in the oil, stirring constantly, for 1 minute or until fragrant. Add the squid and stir-fry for 3 minutes or until nearly tender then add the tamarind and soy mixture. Cook, stirring, for another 2 minutes or until the liquid boils and the squid is tender.
6. Transfer the squid to a bowl using a slotted spoon, then boil the mixture in the wok until it is reduced and very thick. Return the squid to the wok with the cherry tomatoes, toss to coat then season to taste with salt and freshly ground black pepper. Serve with the lime cheeks for squeezing over.