Sambal Sotong

Name: Sambal Sotong
Total time: 30 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 tbsp tamarind pulp; 80 ml warm water; 225 g squid, cleaned and cut into rings; 2 tbsp oil; 4 tbsp sambal; 0.5 piece onion, sliced; 0.25 tsp salt; 1 tbsp sugar

A Malaysian favorite of tender squid simmered in a rich, fiery sambal sauce with a tangy tamarind edge. Quick to make and best enjoyed with steamed rice.

30 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

157

Calories

Protein

13g

Carbs

Fat

Scale recipe

4 servings

Original recipe

Ingredients8 items

Produce

🧅onion, sliced½ piece

Seafood

🦑squid, cleaned and cut into rings225 g

Pantry

🫘tamarind pulp1 tbsp

💧warm water80 ml

🛢️oil2 tbsp

🌶️sambal4 tbsp

🍬sugar1 tbsp

Spices

🧂salt¼ tsp

Instructions

1
Soak the tamarind pulp in the warm water for about 15 minutes, then squeeze out the juice with your hands and discard the pulp.
15:00 timer
2
Clean the squid by peeling off the skin, removing the innards and ink sac, then rinse and cut the tube into rings and pat dry.
3
Heat the oil in a skillet over medium heat. Sauté the sambal until the oil separates (pecah minyak), then add the onion and cook until slightly softened.
4
Add the squid and stir to combine well with the sambal.
5
Add the tamarind juice, salt, and sugar and bring to a simmer. Turn off the heat and serve immediately with steamed rice.

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CuisineMalaysian