Sambal Sotong Recipe
Sambal Sotong is a Malaysian favorite with tender squid in a rich, fiery sambal sauce. Perfect with steamed rice, this easy-to-make sambal squid recipe is packed with flavor and a fantastic way to enjoy a taste of Malaysia at home.
Servings: 4 people
Ingredients
- 1 tablespoon tamarind pulps
- 1/3 cup warm water
- 225 g (8 oz) squid
- 2 tablespoons oil
- 4-5 tablespoons sambal click on the link for the sambal recipe
- 1/2 onion sliced
- 1/4 teaspoon salt or more to taste
- 1 tablespoon sugar or more to taste
Instructions
- Prepare tamarind juice by soaking the tamarind pulp in warm water for about 15 minutes. Stir well, then use your hands to squeeze the juice from the pulp. Discard the pulp after extraction.
- Meanwhile, clean the squid by peeling off the skin, separating the head from the tube, and removing the ink sac from the innards. Rinse the body and tentacles under cold water, cut the tube into rings (about 4 rings for medium-sized squid), and pat dry with paper towels. Set aside.
- Heat a skillet on medium heat and add the oil. Sauté (tumis) the sambal until it separates from the oil (a process called 'pecah minyak' in Malay). Add the onion and cook with the sambal until the onion is slightly softened.
- Add the squid, stir to combine well with the sambal.
- Add the tamarind juice, salt and sugar, and bring the sambal sauce to a simmer. Turn off the heat, dish out and serve immediately with steamed rice.
Nutrition
Serving: 4people | Calories: 157kcal | Carbohydrates: 13g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 131mg | Sodium: 176mg | Potassium: 243mg | Fiber: 1g | Sugar: 7g | Vitamin A: 52IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg