SPICY SAMBAL SQUID
![SPICY SAMBAL SQUID Thumbnail](https://d11vuao38tfjvv.cloudfront.net/files/eaafeb2154cfa5259bc25f697d8b97132bee53786918da42bcdfff686c239f0a.jpg)
SPICY SAMBAL SQUID
Sambal is a popular chili sauce among Southeast Asia countries especially Indonesia, Malaysia, Singapore and Brunei. It is typically made from ground chili pepper; secondary ingredients can be different depending on personal preference and taste.
Tips:
- Dried chilies may cause irritation, use rubber gloves when handling.
- This recipe use 2 onion, one for chili paste and another one for stir-frying.
Ingredients:
- 500g fresh squid
- 70g fresh red chili
- 30g dried chili
- 2 onion (about 200g)
- 30g shallot
- 15g garlic
- 15g dried shrimp
- 2 Tbsp sugar (30g)
- 1 ½ tsp salt (10g)
- 130g-150g cooking oil
Instructions:
![](https://d2rqn74y7o3m74.cloudfront.net/files/f61f704c9234ca438b3c617b7c9be7bbb5cfeae682f9b79c3ce8b83bc03c6562.jpg)
1 Cut squid from the middle, remove internal organs.
![](https://d2rqn74y7o3m74.cloudfront.net/files/9530813702ab9f3809c780111fda3d4e827b10e4183cd1278e50bbe717a194ed.jpg)
2 Peel off the skin.
![](https://d2rqn74y7o3m74.cloudfront.net/files/d83a1ea1079234ad25b5b911fa29c090d49f62c72ebeb8bb5d8f187db08c08a1.jpg)
3 Wash and clean under running water, score the inner surface diagonally in a crisscross pattern, do not cut through the squid. Cut into small pieces.
![](https://d2rqn74y7o3m74.cloudfront.net/files/8c18e7653b0857cf3b5f72b39422a3c60207e9ab58fe8a7bc7e1c5a1e64f0d5d.jpg)
Cut into small pieces.
![](https://d2rqn74y7o3m74.cloudfront.net/files/b20ebd5673e7efee04e61d39acc5e6cd46e414620fcd67a0b47b9fbe308f7dc9.jpg)
4 Bring a pot of water to boil, add in ½ tsp salt, blanch squid for 1 ½ minutes.
![](https://d2rqn74y7o3m74.cloudfront.net/files/00bbf547a278365a3ef8d9248e5dc6c07c549393c0b56cb0e785751589428519.jpg)
5 Drain and add in ¼ tsp salt and ¼ tsp sugar, set aside to marinate.
![](https://d2rqn74y7o3m74.cloudfront.net/files/ba5a83f09b2a22190481ae4e7742ee8303d4ccc4566e6c80994319022964f29a.jpg)
6 Add in 70g fresh chili (de-seed), 30g dried chili (de-seed), 1 onion, 30g shallot, 15g garlic, 15g dried shrimp, 130g-150g cooking oil into food processor. Process until fine, oil helps with the blending process; add just enough to blend all the ingredients. Stir with spatula in between blending when necessary.
![](https://d2rqn74y7o3m74.cloudfront.net/files/31b0b35d251bc5c7d360fa9173d1ef037e921ec10730c83d74fa5f1e58c29099.jpg)
7 Add 1 tsp of oil, pour chili paste into cooking pan, bring to the boil. Reduce to medium heat, cook for 8-10 minutes until fragrant.
![](https://d2rqn74y7o3m74.cloudfront.net/files/ec19387edeaae6ea78d408610195007867d91d94f5c2db98a44834651453f2b1.jpg)
![](https://d2rqn74y7o3m74.cloudfront.net/files/9382dcd6c2fe057b4c50c1b8965d7fd185802d9032da2a38389a1b6fd6500137.jpg)
8 Add in sliced onion, cook until slightly tender, add in squid, and cook for 2 minutes, season with 2 Tbsp. sugar and 1 ½ tsp salt. You may discard excess chili oil, if you put too much during the blending process, you may end up with more oil that you don’t really need.
Photo & Recipe credited to: My Kitchen 101
Ingredients used in this recipe
# | Item Name | Unit | Quantity | Price | |
---|---|---|---|---|---|
2 | Red Big Onion | 800g | 1 | RM 4.15 | |
3 | White Garlic | 500g | 1 | RM 5.95 | |
4 | Bawang Kecil Thai/Thai Shallot | 300g | 1 | RM 3.95 | |
5 | Squids/ Sotong Putih | Kg | 1 | RM 59.99 | |
6 | Double Swallow Fine Salt | 375g | 1 | RM 1.10 | |
9 | Aromatic Dried Chilli | 100g | 1 | RM 3.95 |
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