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Cinta Dapur » Breakfast, Dinner, Featured, Main course » Sambal Sotong

Sambal Sotong

If you have read my previous post on how to make sambal, then this is dish should be a walk in the park for you.

Sambal sotong (Malaysian chilli paste with cuttlefish) is another Malaysian favourite commonly served along with Nasi Lemak. Using sambal as the base ingredient, sambal sotong is not difficult to prepare.  A definite must try for those uninitiated with Malaysian cuisine.

Chilli squid

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  • 3 tbs tamarind juice – you should be able to get tamarind paste from your local grocer, just mix with water.
  • 2-3 giant squid (cleaned and cut into rings)
  • 4 tbs cooking oil
  • 1 clove garlic chopped fine
  • 2-3 tbs of sambal (learn how to make sambal from my previous post here)
  • Sugar and salt to taste


  • Heat wok and brown garlic
  • Add sambal and give it a good stir
  • Add squid and stir, coat the squid with all the sambal goodness (be careful not to overcook the squid or they will become chewy)
  • Bring heat down to low and add tamarind juice and allow to simmer till the sauce is reduced and thicken
  • Add sugar and salt to taste

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Cinta Dapur is authored by Ivan Cho, who currently works as a Project Manager in the Digital Advertising arena in London. He is also a freelance photographer and a hobbyist food photographer

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