Sambal sotong is a delightful Malaysian dish that combines tender squid with a spicy and flavorful sambal paste. This dish is perfect for those who love a bit of heat and want to explore the rich culinary traditions of Southeast Asia. It's quick to prepare and pairs wonderfully with steamed rice, making it an ideal choice for a satisfying meal.
If you're not familiar with sambal paste, it's a spicy condiment made from chili peppers, garlic, and other seasonings. You might not have it in your pantry, but it's readily available in most Asian supermarkets. The squid, which is the star of this dish, can be found fresh or frozen in the seafood section. Make sure to clean and cut it into rings before cooking.

Ingredients for 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This 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.
How to Reheat Leftovers
stovetop method:
- heat a pan over medium heat.
- add a small amount of oil or water to prevent sticking.
- add the leftover sambal sotong and stir occasionally.
- cook for about 3-5 minutes until heated through.
microwave method:
- place the sambal sotong in a microwave-safe dish.
- cover with a microwave-safe lid or plastic wrap with a small vent.
- heat on medium power for 1-2 minutes.
- stir and check the temperature, then heat for an additional 1-2 minutes if needed.
oven method:
- preheat the oven to 350°F (175°C).
- place the sambal sotong in an oven-safe dish and cover with foil.
- bake for about 10-15 minutes, stirring halfway through.
- check to ensure it is heated evenly and thoroughly.
steaming method:
- set up a steamer with boiling water.
- place the sambal sotong in a heatproof dish and cover with foil.
- steam for about 5-7 minutes until heated through.
- carefully remove from the steamer and serve hot.
air fryer method:
- preheat the air fryer to 320°F (160°C).
- place the sambal sotong in an air fryer-safe dish.
- heat for about 5-7 minutes, shaking the basket halfway through.
- ensure it is evenly heated before serving.
Best Tools for This Recipe
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.
How to Save Time on Making This Dish
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.

Sambal Sotong Recipe
Ingredients
Main Ingredients
- 500 g Squid, cleaned and cut into rings
- 2 Onions, sliced
- 3 cloves Garlic, minced
- 2 tablespoon Sambal paste
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 1 tablespoon Oil
Instructions
- Heat oil in a wok over medium heat.
- Add onions and garlic, stir-fry until fragrant.
- Add sambal paste and stir well.
- Add squid and cook for 3-4 minutes until tender.
- Season with soy sauce and sugar. Mix well.
- Serve hot with rice.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Dish
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