Sambal Sotong

Ingredient to prepare…

Blend a rice bowl of dried chili, 6 shallot, 3 Candlenut (buah keras) and 1 inch Belacan. Set aside
Pound 4 shallot. Set aside.

Fry the shallot till aroma then add in the blended Chili. Fry till the chili dried up (garing).

Then add in the Sotong.


Stir fry for a lil while then add in the Tamarind juice.


The juice, I can’t tell you how much. You have to taste it yourself. The Sambal must be a lil bit sourish. If not add more Tamarind juice.

Add some salt and Daun Limau Purut for taste and nicer aroma.

sambal sotong

Here you go…Sambal Sotong; taken with flash for nicer colour. :lol:

2 Responses to “Sambal Sotong”

  1. Sweet and Spicy Sambal Sotong | Simple Recipes Says:

    […] 1. You need to remove some water from the squid. In order to do that, stir fry the squids in the wok without using any oil. Remove. 2. Add some oil into the wok. 3. Fry the minced garlic then add in the blended chili and a teaspoon of salt. 4. When the chili is almost dried up and you start sneezing put in the sliced onion and 2 tablespoon of chili sauce. 5. Then add a tablespoon of sugar. 6. Next add in the squids. 7. Fry till the squids are cooked but not too long ok. If you do, your squids will turn into rubber and you will have a bowl of chewing gum instead. Here is a link to another recipe for Sambal Sotong. […]

  2. Sambal Udang (Petai) | Simple Recipes Says:

    […] sambal recipe is the same as the Sambal Sotong. Replaced the sotong with prawns and add some sliced onion to get a sweeter taste sambal. If you […]

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