Malaysian · intermediate
Sambal Tumis Sotong (Malaysian Caramelized Chili Squid)
Tender squid rings tossed in a sweet, tangy, and deeply caramelized chili sambal made with palm sugar and tamarind.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Flash blanch squid rings in boiling water for 30 seconds, drain thoroughly, and pat completely dry with paper towels.
- 02
Heat cooking oil in a wide skillet over medium heat.
- 03
Add minced garlic, sliced onion, and dried chili paste to skillet, sautéing for 8 minutes until chili darkens and oil separates.
- 04
Stir in tamarind water mixture, grated palm sugar, and salt, cooking for 3 minutes until sauce becomes thick and glossy.
- 05
Increase heat to high, toss in blanched squid rings, and stir-fry rapidly for 90 seconds until fully coated.
- 06
Transfer immediately to a serving dish to prevent overcooking the squid.
A LITTLE KITCHEN KNOW-HOW
Flash Blanching
Briefly dipping seafood into boiling water to set surface proteins and remove excess moisture prior to stir-frying.
Notes from the kitchen
- Blanching and drying squid beforehand prevents excess moisture from watering down your rich sambal.
- Squid cooks quickly; stir-fry for no more than 90 seconds on high heat to remain tender.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
