SPICY SAMBAL SQUID
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.
Cut squid from the middle, remove internal organs.
Peel off the skin.
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.
Cut into small pieces.
Bring a pot of water to boil, add in ½ tsp salt, blanch squid for 1 ½ minutes.
Drain and add in ¼ tsp salt and ¼ tsp sugar, set aside to marinate.
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.
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.
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
|1||Vesawit Cooking Oil||500g||1||RM 5.30|
|2||Red Big Onion||Pack ~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||Sotong Putih/Squids||Kg||1||RM 59.99|
|6||Double Swallow Fine Salt||375g||1||RM 1.10|
|7||Prai Coarse Grain Sugar||1kg||1||RM 2.85|
|8||Red Chilli Padi||100g/pack||1||RM 2.98|
|9||Aromatic Dried Chilli||100g||1||RM 3.95|
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