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Sambal Satong

[ Spicy Squid ]


  • 1 lb small or med-sized fresh squid, cleaned and kept whole or cut into thick rings
  • 4 tbsp peanut or vegetable oil
  • 1 large onion, sliced
  • 2 ripe tomatoes, quartered
  • 1 tbsp tamarind paste
  • 1 cup water
  • 1-2 tsp palm sugar or dark brown sugar
  • salt
  • 8-10 shallots
  • 2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
  • 4 cloves garlic
  • 5 tbsp chili paste
  • 4 candlenuts [buah keras/kemiri nuts] [Substitute: macadamia nuts]

       [Items in red are to be ground/blended]



       To Prepare :

  • In a small bowl, using your fingers, mix together tamarind paste and water, then strain and discard seeds
  • Using a mortar & pestle or blender, grind shallots, garlic, belacan, candlenuts, chili paste into a paste
  • Heat wok on high, 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!
  • Dish into a serving dish, allow to sit 10 mins or so, for squid to absorb flavors
  • Sambal Sotong can be served hot or at room temperature with steamed rice or Nasi Lemak [Coconut Rice]




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