Squid sambal (sambal tumis sotong)

Sambal Tumis Sotong, a very popular dish in Malaysia. People love it and the tourists who visit the country also can’t get enough of it. 

Ingredients:Squid sambal aka sambal tumis sotong

  • 800 g whole squid, cut into 2 inch pieces
  • 10 (150 g) Asian red eschalots
  • 8 dried red chilies, soaked
  • 2 red bird’s-eye chilies, chopped
  • 2 tsp chopped ginger
  • 2 tsp shrimp paste (belachan)
  • 1 lemongrass stalk, chopped
  • 4 garlic cloves, chopped
  • 1 tbsp tamarind juice
  • 80 ml (⅓ cup) vegetable olive oil
  • 2 tsp dark soy sauce
  • 2 tbsp grated palm sugar
  • 250 g cherry tomatoes, halved
  • lime wedges to serve 


  1. In a pan heat the oil and fry the shrimp paste for 4 minutes.
  2. Blend the lemongrass, ginger, bird’s-eye chilies, eschalots and garlic and make a smooth paste.
  3. Combine the sugar, tamarind juice and soy sauce together.
  4. Heat the oil in a pan and fry the chili paste.
  5. Pour in the tamarind mix and stir.
  6. Finally add the squid and stir for 5 minutes.
  7. Season with salt and pepper.
  8. Adjust the thickness and take off the heat.
  9. Serve hot with rice.

Servings: 4

Cooking time: 15 minutes

Preparation time: 10 minutes

Ready in: 25 minutes

Course: Side Dish

Difficulty: Easy