Editorial sample recipeMalaysianintermediateGluten-FreeDairy-FreeHalalSeafood

Sambal Tumis Sotong (Malaysian Caramelized Chili Squid)

Name: Sambal Tumis Sotong (Malaysian Caramelized Chili Squid)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 500 g fresh squid, cleaned and sliced into 1-inch rings; 3 tbsp dried chili paste; 1 large yellow onion, sliced into half-moons; 3 clove garlic, minced; 1 tbsp tamarind paste, dissolved in 2 tbsp warm water; 1.5 tbsp grated palm sugar (gula melaka), or dark brown sugar; 1 tsp salt; 3 tbsp cooking oil

Tender squid rings tossed in a sweet, tangy, and deeply caramelized chili sambal made with palm sugar and tamarind.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Sambal Tumis Sotong (Malaysian Caramelized Chili Squid)

AI illustration

Technique to learn

Flash Blanching

Briefly dipping seafood into boiling water to set surface proteins and remove excess moisture prior to stir-frying.

Instructions

Step 1: Flash blanch squid rings in boiling water for 30 seconds, drain thoroughly, and pat completely dry with paper towels.
Step 2: Heat cooking oil in a wide skillet over medium heat.

Step 3: Add minced garlic, sliced onion, and dried chili paste to skillet, sautéing for 8 minutes until chili darkens and oil separates.

Step 4: Stir in tamarind water mixture, grated palm sugar, and salt, cooking for 3 minutes until sauce becomes thick and glossy.

Step 5: Increase heat to high, toss in blanched squid rings, and stir-fry rapidly for 90 seconds until fully coated.

Step 6: Transfer immediately to a serving dish to prevent overcooking the squid.

Cooking tips

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.

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