Sambal Sotong – fresh squid (calamari) cooked in a classic Malay sauce; a spicy robust sauce made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan, a dried shrimp paste.
Sambal Sotong is also a popular accompaniment to Singaporean local dish – Nasi Lemak.
Popular tourist spots eg. Newton Hawker centers and Chomp-chomp Serangoon Garden also serves sambal sotong grilled over the banana leaves which are a frequent visits for bbq seafood lovers.
Recipe for Sambal Sotong
Ingredients for Sambal Sotong:
- One lb small or med-sized fresh squid, clean the squid by laying it flat on the chopping board and gently pulling out the head in one direction.
- Empty the cavity of the squid. Wash it clean. Discard the head except for a small portion of the tentacles.
- Slice the squid to thin rings.
- 4 tbsp peanut or vegetable oil
- One large onion, sliced
- Two ripe tomatoes, quartered
- One tbsp tamarind paste
- One cup water
- 1-2 tsp palm sugar or dark brown sugar
Rempah to ground:
- 8-10 shallots
- 2 tsp belacan
- 4 cloves garlic
- 5 tbsp chili paste
- 4 candlenuts (buah keras/kemiri nuts)
- In a small bowl, using your fingers, mix together tamarind paste and water, then strain and discard seeds
- Using a blender, grind shallots, garlic, belacan, candlenuts, chili paste into a paste
- In a heated wok, add oil, stir-fry ground paste until quite toasted and oil starts to ooze, about 5 mins
- Add onions, tomatoes, tamarind, sugar and salt to taste
- Cover, reduce heat to med, simmer till tomatoes are well stewed (mash with spatula) and sauce thickens
- Add squid, stir fry till just opaque – do not overcook as they will become chewy!
- Dish into a serving dish, allow to sit 10 mins or so, for squid to absorb flavors
- Served Sambal Sotong over a banana leaf with steamed rice or Nasi Lemak (Coconut Rice)