Sambal Sotong is a true delight to seafood lovers. Tender rings of squid cooked in a spicy sweet sambal. Have it with Nasi Lemak, plain rice or throw it into Nasi Goreng, this lauk is widely served in Malay eateries.
Serves 4 people
Only add in the squid once the chilli paste has cooked properly and no longer have that raw onion taste to it.
4 cloves garlic
6 tbsp. chilli paste (reduce amount of you don't want it too spicy)
5 tbsp. cooking oil
3 medium sized squid (cleaned and gutted)
1 medium yellow onion (sliced)
1 tbsp. tamarind juice
½ tsp. salt
Sugar to taste
1. Pound shallots and garlic until semi-fine.
2. Heat up oil and saute the onion garlic paste together with chilli paste until the paste shrinks and oil split.
3. Meanwhile, cut the squid into rings or bite sized strips, add it into the pan with sliced yellow onions and tamarind juice. Combine well.
4. Cook on low heat until onions and squid are tender. Add a bit of water if the sauce becomes too dry. Season with salt and sugar to taste.