Curries and Sambal
Authentic Sambal Sotong Recipe: A Singaporean Home Cooking Classic
A beloved Singaporean staple, this Sambal Sotong features succulent squid rings enveloped in a rich, fragrant chili paste known as rempah. It is the perfect balance of spicy, savory, and tangy, best served alongside a warm plate of coconut-infused rice.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Level
- Medium
- Per serving
- 290 kcal
Method
Prepare the rempah (spice paste) by blending the soaked dried chilies, shallots, garlic, ginger, and toasted belacan into a smooth paste. Add a splash of oil if needed to help the blending process.
Bring a small pot of water to a boil. Blanch the squid rings for exactly 30 seconds, then immediately plunge them into an ice bath. Drain well and set aside. This prevents the squid from releasing too much water during the stir-fry.
Heat the cooking oil in a wok or large pan over medium heat. Add the blended rempah and fry continuously until the oil separates from the paste (this is the 'pecah minyak' stage), which should take about 10-15 minutes.
Stir in the tamarind water (strained of seeds), palm sugar, and a pinch of salt. Taste and adjust; it should be spicy with a sweet and sour finish.
Add the sliced yellow onion rings and cook until they have softened slightly.
Increase the heat to high and add the blanched squid. Toss quickly for 1-2 minutes until the squid is thoroughly coated in the sambal and heated through. Do not overcook or the squid will become rubbery.
Garnish with a squeeze of lime if desired and serve hot with steamed rice.
Notes
Always blanch the squid first and pat it dry; this ensures your sambal stays thick and concentrated rather than watery.
The 'pecah minyak' stage is crucial; if you don't fry the rempah long enough, the raw chili and onion taste will overpower the dish.
Adjust the number of dried chilies based on your spice tolerance; removing the seeds from the dried chilies before soaking will reduce the heat.
Using Gula Melaka instead of white sugar provides a deeper, smoky sweetness that complements the shrimp paste.
