A Southeast Asia typical dishes. The collaboration of sotong(squid) and chillies. In Malaysia, Singapore, (and maybe Indonesia), it is well known as the Sambal Sotong. Normally, it is serve with white rice, because it taste really spicy sometimes, depends on the amount of chillies added. The combination of rice and Sambal Sotong can lesser the spiciness.
The dish is a favourite for seafood and spicy food lovers!
I have not tried how to make a Sambal Sotong, but the following video is how Singaporean hakka stall make it; enjoy!
Ingredient for Sambal:
- 20 g dried chillies
- 20 g belacan
- 80 g red chillies
- 150 g shallots
- 60 g garlic
- 40 g lemongrass
- 25 g ginger
- 40 g palm sugar
- 2 tbsp tamarind mixed with 3 tbsp hot water
- 1 tsp salt
- 100 ml oil
Ingredient for Sotong(squid):
- 1 kg Sotong (squid)
- 1 onions
- 2 tomatoes
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp oil
- 1 banana leaf
- 6 calamansi
Instructions:
- Cut 2 tomatoes each into eighths
- Peel and slice an onion
- Remove inners from 1kg of sotong and peel off the skin
- Cut sotong into 1/2 inch rings
- Add 2 tsp oil to pan
- Add sliced onions, then tomatoes
- Add 1 cup sambal paste
- Add 50ml water, 1 tbsp sugar, 1 tsp salt
- Add sotong rings
- Cover and let it cook for 6-8 mins
- Serve with calamansi
Well, anyone tried these recipe, do share your thoughts and feedback!
Video and recipe credits to: http://jiaksimi.sg/index.php/recipe/sambal-sotong/
