A few weeks ago, I discovered a Malay food blog, Selera Malaysia. I love Malay food as much as I love my Penang hawker food (street food), Chinese, and Nyonya food.
One of the signature Malay recipes is sambal tumis or sauteed sambal, which is the building block for many mouthwatering and appetizing Malay and Nyonya dishes. Please welcome Selera Malaysia to Rasa Malaysia as he shares his sambal tumis sotong (squid sambal) recipe with us.
Being a food blogger and talking about Malaysian foods, I am glad when Rasa Malaysia offers me to write a post here. It’s a Sambal Tumis Sotong or squid sambal first suggested by her when she approach me to write on Rasa Malaysia as a guest writer.
For those who are familiar with Malaysian cuisine, there will be no further introduction needed on sambal but for those who aren’t, sambal is a chili based sauce, prepared mainly from mixed paste of dried chillies, shallots and garlic.
It easy to cook but need a lot of practice to make a good sambal. The secret tips of making a delicious sambal is to sauté the chili paste until the paste separated from oil or in Malay until ‘pecah minyak’. People always been advised to sauté until fragrant, however this is just to general…
Sambal tumis sotong is simply delicious dish and easy to prepare. It can be served with boiled rice together with selections of Chinese Greens such as bok choy, kailan/gailan and others.
How Many Calories per Serving?
This recipe is only 79 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Squid Sambal (Sambal Tumis Sotong)
- 200 g fresh squid
- 3 cloves shallot
- 1 clove garlic
- ½ inch ginger
- 5-10 dried chillies
- 1 onion (sliced)
- 1 teaspoon belacan
- Tamarind juice (soak a teaspoon of tamarind paste in a cup of warm water)
- 1 tablespoon sugar
- salt (to taste)
- First blend the asterisk ingredients. Heat oils in a frying pan and sauté the blended ingredients until the paste separated from the oil. Add belacan (prawn paste).
- Then add in squid and stir well until cook (estimate for a minute). Put in the slices onion until it about to soft. And finally, add tamarind juice, sugar and salt to taste. Simmer on low heat until the sambal thickens.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Oh wow I saw this recipe and I just had to try it. But I had to make some substitutions because I didn’t have all the ingredients, so I used 2tbs of fish sauce instead of belacan and lime juice and brown sugar because I didn’t have tamarind. Oh wow it was lovely although my fiancée and I are currently fighting the burning sensation hehe
Hi Emily, sounds great! :)
Just cooked this for the family. It was very nice! Thanks for the recipe and all the tips!
woow… look very nice
thank you for the recipe :)
is this an authentic recipe of squid sambal?
Yes, a Malay recipe.
i saw few more recipes of squid sambal and most of its sauces looks thick unlike this one. may i know which one of these really came from Malaysia? i’m doing some paper works for my class’ requirements
Ive tried the recipe!! Simple but very delicious! Add more belacan it will be superb, thank you for the recipe!!