Ingredients

  • serve 4 to 6
  • 400g of Shallots / 3 large red onions 

    6-8 Cloves of Garlic

    250g Of Chili Paste or 200g of Dried Chilis, Deseeded and Soaked in hot water then blended until smooth

    200g of Dried Cuttlefish

    ¼ Cup of Air Abu/ Liquid Sodium Bi-Carbonate

    ½ Teaspoon of Belacan

    2 slivers of tamarind 

    1 Cup of Vegetable Oil

    2 Tablespoons of Brown Sugar To Taste

    1 Teaspoon of Salt

     

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Recipe Courtesy of
Ili Sulaiman

Sambal Sotong (Squid Cooked in Chili Paste)

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Preparation for this sweet, sticky, and spicy Sambal Sotong starts two days before the cooking, but you’ll see why it’s worth your time. You’re mainly trying to soften the chewy, dry cuttlefish until it gets plump and juicy with a tender bite – which is why the soaking takes at least 48 hours. After that, cooking is quick and the end result is simply irresistible. You get the sweetness from the caramelization of the shallots and brown sugar, a hint of sourness from the tamarind and savoury heat from the garlic, punchy belacan (shrimp paste) and dried chilis. And if you prefer a less spicy take, just dial back on the chili paste.
  • Medium
  • 10 min
  • 60 min
  • 10 min
  • 11 steps
  • 10 Ingredients
  • Medium
  • 11 steps
  • 10 Ingredients
  • 10 min
  • 60 min
  • 10 min

Directions

  1. Prep The Dried Cuttlefish

    • 2 Days before cooking the Sambal Sotong, cut the cuttlefish with a scissors, into the desired size and rinse a few times under cold running water before submerging the cuttle fish in filtered water with liquid sodium bi-carbonate.

    • Leave it to soak for at least 48 hours until it has doubled in size.

    • Once the cuttlefish is softened and doubled in size, rinse under water and drain. Set aside.



  2. Cook The Ingredients

    • Thinly slice the shallots with a mandoline or knife and chop the garlic cloves.

    • In a deep pan or wok, add in the oil and fry the shallots (reserve about half an onion for later) until golden brown on medium to low heat. This will take about 10 Minutes.

    • Next, add in the chopped garlic, and chili paste along with some belacan. Cook for another 5 minutes until the oil takes on the red chili colour or the oil starts to rise.

    • Then, add in the slivers of tamarind, sugar and salt before adding the cuttlefish.

    • Simmer and cook for about 15 minutes on a medium to low heat until it darkens a little. Then, add in the rest of the reserved onions and mix well. 

    • Taste and adjust accordingly. 

    • Add water if you want more gravy. 

    Cook The Ingredients


Plate & Serve!

  • Once the sambal is cooked, turn off the heat and serve.
Plate & Serve!
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    Ingredients
    • serve 4 to 6
    • 400g of Shallots / 3 large red onions 

      6-8 Cloves of Garlic

      250g Of Chili Paste or 200g of Dried Chilis, Deseeded and Soaked in hot water then blended until smooth

      200g of Dried Cuttlefish

      ¼ Cup of Air Abu/ Liquid Sodium Bi-Carbonate

      ½ Teaspoon of Belacan

      2 slivers of tamarind 

      1 Cup of Vegetable Oil

      2 Tablespoons of Brown Sugar To Taste

      1 Teaspoon of Salt

       

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