Rose’s Kitchen

Sambal Sotong


1 kg fresh squid

200ml oil

300ml water

Ingredients to grind:

400g shallots

100g garlic

2 tbsp chilli paste

4 slices lengkuas

4 slices tumeric

1 stalk serai


4 tbsp tomato sauce

5 tbsp sugar

11/2 tsp salt

2 tbsp assam + 4 tbsp water


1.  Wash squids, remove black matter and cut into thick rings.

2.  Heat oil and saute ground ingredients till fragrant.  Add in seasoning and stir well.

3.  Add water and bring to a boil, add in squids and stir till sauce is quite dry.  Finally add in the tamarind juice and stir well.  Dish up and serve.


January 26, 2007 - Posted by | Seafood

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