Sambal Sotong Recipe

Squid: Cleaned and cut into rings, this is the main protein of the dish.

Onions: Adds sweetness and depth to the flavor profile.

Garlic: Provides a pungent and aromatic base.

Sambal paste: A spicy chili paste that gives the dish its signature heat.

Soy sauce: Adds a salty and umami flavor.

Sugar: Balances out the heat and adds a touch of sweetness.

Oil: Used for stir-frying the ingredients.

When cooking squid, it's crucial to avoid overcooking to maintain its tender texture. Overcooked squid can become rubbery and tough. Aim for a cooking time of just 3-4 minutes, as indicated in the recipe, to ensure the squid remains tender and flavorful.

• squid - Substitute with shrimp: Shrimp has a similar texture and cooks quickly like squid, making it a good alternative.

• onions - Substitute with shallots: Shallots have a milder and sweeter flavor, which can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it lacks the fresh aroma of minced garlic.

• sambal paste - Substitute with sriracha: Sriracha offers a similar spicy kick and can be used if sambal paste is unavailable.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can enhance the overall flavor.

• oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor, which pairs well with the other ingredients in the dish.

• allow the sambal sotong to cool completely at room temperature before storing.
• transfer the cooled squid dish into an airtight container to maintain freshness.
• for short-term storage, place the container in the refrigerator. it will stay fresh for up to 3 days.
• for longer storage, consider freezing. place the sambal sotong in a freezer-safe container or a heavy-duty freezer bag.
• label the container or bag with the date to keep track of its storage time.
• when ready to use, thaw the sambal sotong in the refrigerator overnight.
• reheat the dish in a wok or pan over medium heat until it is thoroughly heated. add a splash of water if needed to prevent drying out.
• avoid reheating multiple times to maintain the texture and flavor of the squid.
• serve hot with rice or your preferred side dish.

• stovetop method:

  1. heat a pan over medium heat.
  2. add a small amount of oil or water to prevent sticking.
  3. add the leftover sambal sotong and stir occasionally.
  4. cook for about 3-5 minutes until heated through.

• microwave method:

  1. place the sambal sotong in a microwave-safe dish.
  2. cover with a microwave-safe lid or plastic wrap with a small vent.
  3. heat on medium power for 1-2 minutes.
  4. stir and check the temperature, then heat for an additional 1-2 minutes if needed.

• oven method:

  1. preheat the oven to 350°F (175°C).
  2. place the sambal sotong in an oven-safe dish and cover with foil.
  3. bake for about 10-15 minutes, stirring halfway through.
  4. check to ensure it is heated evenly and thoroughly.

• steaming method:

  1. set up a steamer with boiling water.
  2. place the sambal sotong in a heatproof dish and cover with foil.
  3. steam for about 5-7 minutes until heated through.
  4. carefully remove from the steamer and serve hot.

• air fryer method:

  1. preheat the air fryer to 320°F (160°C).
  2. place the sambal sotong in an air fryer-safe dish.
  3. heat for about 5-7 minutes, shaking the basket halfway through.
  4. ensure it is evenly heated before serving.

• Wok: A deep, round-bottomed cooking vessel ideal for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for slicing onions and mincing garlic with precision.

• Cutting board: A sturdy surface to safely chop and prepare ingredients.

• Measuring spoons: Used to accurately measure the sambal paste, soy sauce, and sugar.

• Mixing bowl: Handy for holding the cleaned and cut squid before cooking.

• Serving dish: To present the finished sambal sotong attractively.

• Rice cooker: Convenient for preparing the rice to serve alongside the sambal sotong.

Prep ingredients in advance: Clean and cut the squid ahead of time to save minutes during cooking.

Use pre-made sambal paste: Opt for store-bought sambal paste to cut down on preparation time.

Slice onions and garlic early: Pre-slice your onions and garlic and store them in airtight containers.

Cook in batches: If you're making a large quantity, cook the squid in batches to ensure even cooking.

Serve with quick-cook rice: Pair the dish with instant rice to save on cooking time.