Ingredients: 1 packet of Swordfish Cubes vegetable oil for deep frying 1/2 red onion cut to rough wedges water optional (A) Sambal Sauce: 1 heaped tbsp sambal tumis 1 tbsp home-made ikan bilis powder or 1/4 tsp salt or fish sauce; to taste assam (tamarind) solution dissolve 15 grams assam pulp in 1/2 cup water; solution strained 1/4 tsp chilli powder for extra heat; to taste 1/2 tsp granulated gula melaka or regular sugar to taste DIRECTIONS: 1. Heat cooking oil in a pot. Add cubes and deep-fry until light golden brown. Drain excess oil on paper towels or tempura paper. 2. Add (A) to a wok. Bring to a quick simmer and season to taste. 3. Add onions and stir fry briefly until just softened. Add water if you prefer a more watery sauce. Turn off the heat and add the cooked balls to the wok, coating them evenly in the sambal sauce.
