Sambal Sotong Recipe

Method5 steps · about 30 min

1. 1

   Step 1: Soak all the tamarind pulp (1 tbsp) in all 80 ml warm water for about 15 minutes. Stir and squeeze out the juice, then strain out and discard the fibrous pulp, keeping all the tamarind liquid for step 5.

   Soak tamarind pulp · 15 minUses 1 tbsp tamarind pulp · 80 ml warm water

2. 2

   Step 2: While the tamarind soaks, clean all the squid (225 g): remove the skin, innards, ink sac, cartilage and beak, keeping the edible tube and tentacles. Rinse them under cold water, cut the tube into rings and pat everything dry. Keep the prepared squid refrigerated until cooking.

   Uses 225 g squid, to clean and cut · Cold water, enough to rinse cleaned squid

3. 3

   Step 3: Heat all 2 tablespoons oil in a skillet over medium heat. Fry all 4–5 tablespoons ready cooked belacan sambal until fragrant and oil separates, then add all the sliced onion (½) and stir-fry until slightly softened.

   Uses 2 tbsp oil · 4–5 tbsp ready cooked belacan sambal · ½ onion, sliced

4. 4

   Step 4: Add all the cleaned squid rings and tentacles from step 2 to the sambal and onion from step 3. Stir to coat the squid and begin cooking it.

   Uses All cleaned squid rings and tentacles · All sambal, onion and oil in the skillet

5. 5

   Step 5: Add all the strained tamarind liquid from step 1 to the squid-sambal mixture from step 4, with the ¼ teaspoon salt and 1 tablespoon sugar, adjusting how much seasoning you add to taste. Bring the sauce to a simmer and cook just until the squid is firm and opaque throughout. Taste and add optional additional salt or sugar if needed. Turn off the heat and serve the finished dish immediately in four portions, with optional ready steamed rice.

   Uses All strained tamarind liquid · All squid-sambal mixture · ¼ tsp salt, or to taste · 1 tbsp sugar, or to taste · Additional salt, optionally to taste · Additional sugar, optionally to taste · Ready steamed rice, optionally for serving