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Sambal Chilli Sotong.
  • Ingredients :
  • 600g squids
  • 1 small pieces of belachan
  • 1 tomato cut into pieces
  • 1 red onion sliced thinly
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Sambal Paste :
  • 15 pieces of dried chilli (soaked in boiling water for 30 minutes or until softened, then drain)
  • 2 stalks of lemongrass
  • 2 red onions cut into small pieces
  • Blend the soaked dried chillies, white bottom part of the lemongrass together with the onions into a fine paste.
  • Method :
  • Clean and wash the squids. Cut the squids into rings approximately 0.5cm.
  • Heat up the wok. Toast the belachan first and add the oil.
  • Add in the blended paste and simmer for 10 minutes. Add the salt and sugar along the way. Add in the onions and let it simmer for another 5 minutes.
  • Add in the squids and stir fry for 3 minutes or until almost tender. Add in the tomatoes and give it a quick stir. Serve hot with rice.

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