The Spicy Origins of Sambal Sotong
Like many iconic dishes, the exact origins of our sambal sotong recipe are argued and hotly contested between Malaysia, Indonesia and Singapore. As you can tell by the title I have a view of the origin creator country! However, one thing is certain: this fiery delicacy has been tantalizing taste buds for centuries. Sambal, a spicy chili-based sauce, is a staple in Southeast Asian cuisine. It is believed to have originated in Indonesia and made by grinding chili peppers with other aromatic ingredients.
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Over time, sambal has made its way across the region, adapting to local tastes and incorporating new flavors along the way. The addition of squid to the sauce gave birth to sambal sotong—a dish that perfectly marries the tender texture of seafood with the bold heat of sambal. Today, our sambal sotong recipe is enjoyed throughout Malaysia, Indonesia, and Singapore, and beyond, with each country adding its own unique twist to this beloved recipe.
Malaysian Influence: Nasi Lemak and Sambal Sotong
In Malaysia, the sambal sotong recipe often takes center stage as the star component of nasi lemak—a fragrant coconut rice dish that is considered Malaysia’s national dish. The combination of fluffy rice cooked in coconut milk and pandan leaves with spicy sambal sotong creates a harmonious symphony of flavors.
The Malaysian version of sambal sotong typically features a blend of spices such as lemongrass, belacan, garlic, and shallots. These ingredients infuse the squid with an aromatic depth that complements the fiery kick of the chili-based sauce. The result is a mouthwatering explosion of flavors that showcases Malaysia’s love affair with spice.
Indonesian Infusion: Balinese Sambal Sotong
In Indonesia, the sambal sotong recipe takes on a different character, with each region putting its own spin on the dish. One notable variation is the Balinese sambal sotong, which showcases the island’s vibrant culinary heritage.
Balinese cuisine is known for its bold flavors and use of aromatic spices. In their version of sambal sotong, the squid is typically marinated in a mixture of turmeric, galangal, and lime juice before being grilled to perfection. The resulting dish boasts a tantalizing combination of smoky charred flavors and tangy citrus notes that dance on the palate.
Singaporean Sensation: Peranakan Sambal Sotong
In Singapore, where cultures collide and culinary traditions intertwine, Peranakan cuisine reigns supreme. Peranakan or Nyonya cuisine is a fusion of Chinese and Malay flavors—a result of intermarriage between Chinese immigrants and local Malays.
Peranakan sambal sotong reflects this unique blend of cultures. The sauce is often made with a medley of spices such as candlenuts, shrimp paste (belacan), and tamarind pulp.
These ingredients lend a complex umami flavor to the dish while balancing out the spiciness of the chili peppers. Served alongside fragrant coconut rice or crispy roti canai, Peranakan sambal sotong embodies a multicultural culinary landscape.
Regional Variations: A Journey Through Spice
If you journey through Southeast Asia you’ll find a diverse culinary landscape. It becomes evident that there are countless regional variations of the sambal sotong recipe that reach beyond Malaysia, Indonesia, and Singapore.
In Thailand, for example, you’ll find a similar dish called “pla meuk pad prik,” which features stir-fried squid in a spicy chili jam. In the Philippines, “adobong pusit” showcases squid cooked in a tangy vinegar-based sauce with garlic and chili peppers. These variations highlight the adaptability of the sambal sotong recipe.
Ingredients Spotlight: Chili, Tamarind, and Belacan
At the heart of every Malaysian sambal sotong recipe are three key ingredients: chili peppers, tamarind, and belacan (shrimp paste). These ingredients form the foundation of the fiery sauce that brings this dish to life.
Chili peppers are the star of the show. They provide the signature heat that defines sambal. In most recipes, including ours, you’ll find two types of chili pepper; dried and fresh. Using the dried and fresh chili results in a well balanced flavor profile. While the recipe may sound like it uses a lot of chili peppers, they are essential in creating the fiery sensation.
Tamarind adds the tangy and sour element to our sambal sotong recipe. This balances out a lot of the spiciness with its natural acidity. The pulp of tamarind is used to create a deliciously sour base for the sauce, which adds depth and complexity to each bite.
Belacan, or shrimp paste, is another crucial ingredient in our sambal sotong recipe. It is made from fermented shrimp that is sun-dried and ground into a paste. Belacan imparts a unique umami flavor to the dish. It acts as a flavor enhancer and elevates the overall taste profile of the sauce, (see note 1).
Cooking Techniques: Grilled, Stir-Fried, or Braised?
The cooking technique used for preparing the sambal sotong recipe vary depending on regional preferences. Grilling is a popular method, especially in Indonesia as it imparts a smoky flavor to the squid. It also allows the sambal to caramelize which intensifies it’s flavor. Braising is a less common but equally delicious method. This slow-cooking technique allows the squid to become super tender and absorb all the flavors of the sambal. It results in a rich and flavorful dish that is perfect for soaking up with steamed rice or bread.
However, stir-frying is the most common, and I believe the best, technique. Stir fry gives a quick cooking time and ensures that the squid remains tender and succulent, while the high heat develops the flavors of the sambal perfectly.
Sambal Sotong Recipe Pairings: From Coconut Rice to Roti Canai
While this sambal sotong recipe can be enjoyed on its own, it shines when paired with complementary dishes that enhance its flavors. In Malaysia, it is often served alongside nasi lemak. The fragrant coconut rice provides a neutral base for the spicy sambal. However it is equally good with plain steamed rice. I recommend adding a side dish of kangkung, also known as morning glory or water spinach.
In Singapore, sambal sotong finds a perfect companion in roti canai—a flaky Indian flatbread. This soft and buttery bread, roti canai, serves as an ideal vessel for scooping up every last bit of sauce, ensuring that no flavor goes to waste.
Fusion Innovations: Modern Takes on a Traditional Dish
As with any beloved dish, chefs around the world have put their own creative spin on sambal sotong, infusing it with modern flavors. You’ll find western eastern blended dishes that use “lemongrass-infused saffron oil” or recipes that incorporate squid ink. And its not just restaurants, you’ll find a great deal of home cooks have embraced the versatility of sambal sotong. I’ve seen it used as a base for pasta, as the sauce for pizza, and even as a filling for tacos. The sambal sotong recipe is one that transcends and breaks down cultural boundaries.
Malaysian Sambal Sotong
4
servings30
minutes20
minutes320
50
minutesSambal sotong, also known as squid sambal, is a beloved Malaysian dish that is also popular in neighboring Singapore. It’s flavorful, sweet, and spicy, with a chili-based sauce taking center stage. For the best tenderness, it requires the freshest squid available.
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Ingredients
1.4 pound 635.03 g squid, cleaned and cut into rings
2 tablespoons 2 tablespoons vegetable oil
1 1 red onion, sliced
2 tablespoons 2 tablespoons tamarind juice
1.5 tablespoon 1.5 tablespoon sugar (palm sugar preferably)
1 teaspoon 1 teaspoon salt
lime wedges to serve
- Sambal Belacan
18 dried 18 dried red chilies, soaked and blended into a paste
2 teaspoon 2 teaspoon belacan (shrimp paste)
2 2 red chilies, fresh
3 oz 85.05 g shallots, chopped
6 cloves 6 cloves garlic, minced
1 stalk 1 stalk lemongrass, trimmed and finely sliced
0.5 teaspoon 0.5 teaspoon turmeric, ground
Directions
- For the Sambal Belacan Paste
- To prepare the sambal paste, start by placing the dried chilies in a small bowl and adding enough boiling water to fully submerge them. Let them sit for 30 minutes or until they are soft. Afterward, drain them thoroughly, squeezing out any extra water with your hands, while keeping the soaking liquid.
- While your chilies are soaking wrap the belacan in aluminum foil. Heat a wok over medium heat, place the wrapped belacan inside, and dry-roast it for about 2 minutes on each side. Allow it to cool.
- Once the chilies have soaked use scissors and cut them into pieces directly into the bowl of a food processor or blender. Give the chili a quick blend. Now, add all the other sambal ingredients (apart from the turmeric) into a food processor. Add two tablespoons of the water you kept from the soaked chilies. Now add the cooled belacan. Blend everything until it reaches a smooth consistency. Transfer the mixture to a small bowl and stir in the ground turmeric.
- In a wok, heat the vegetable oil over a medium heat. Add the sambal paste and sauté while stirring for 7 to 8 minutes, or until the oil has separated; the mixture should appear a little curdled, and there should be visible oil at the bottom of the pan.
- Now, add the sliced red onion and sauté, stirring constantly for 2 minutes or until it has slightly softened. Once the onion is ready mix in the tamarind juice, palm sugar, and salt. Stir briskly to blend all the ingredients.
- Increase the heat to medium-high. When sizzling add the squid into the sauce, and stir well to coat the squid in the sambal. Cook for about three to five minutes. This is enough time for the squid to cook and be tender (rather than chewy). Remove from the heat, plate and enjoy!
- Serve the sambal sotong hot, garnished with lime wedges, along with rice and kangkung.
Equipment
Notes
- Toasting your belacan inside aluminium foil gives it a delicious rich and deep taste. It is comparable to having roasted peanuts or non-roasted, or dry fried spices compared to non dry-fired spices. The aluminum foil simply helps keep it together. You can also place it on a small heat proof dish and put in the oven. Don’t microwave.
- If you can’t find palm sugar (it really is the best) you can substitute for normal white sugar. Oddly white sugar is better than the soft brown sugar used in baking (but not as good as palm!).
- I always soak my own Tamarind pulps, however if you don’t use tamarind often, you can use store bought tamarind juice.
- Kangkung, also known as water spinach or morning glory, is delicious with this dish. If you can’t get, or don’t like, kangkung you could pair the sambal sotong with any of the Asian greens.
- Three to five minutes is about the right time to cook squid, however you should judge it yourself as many factor can influence the cook time, e.g. the pan you use, the heat of your cooker, the size of the squid pieces. Use your judgement to know when its done, but avoid over-cooking. Many people tell me they don’t like squid, so I tell them that’s because they’ve only ever had overcooked squid! Fresh squid that is sautéed until just cooked will result in tender, melt in the mouth squid everytime!
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 4
- Calories: 320kcal
- Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 3g
- Cholesterol: 120mg
- Sodium: 400mg
- Potassium: 250mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 6g
- Protein: 15g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 50mg
- Iron: 2mg
- Vitamin D: 0mg
- Vitamin E: 1mg
- Vitamin K: 3mg
- Thiamin: 0.1mg
- Riboflavin: 0.2mg
- Niacin: 1mg
- Vitamin B6: 0.1mg
- Vitamin B12: 0.4mg
- Folate: 20mg
- Biotin: 1mg
- Pantothenic Acid: 0.5mg
- Phosphorus: 150mg
- Iodine: 18mg
- Magnesium: 40mg
- Zinc: 1mg
- Selenium: 20mg
- Copper: 0.2mg
- Manganese: 0.1mg
- Chromium: 0mg
- Molybdenum: 1mg
- Chloride: 100mg
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Savoring the Culinary Tapestry of Southeast Asia
I hope you enjoy our sambal sotong recipe. It is more than just a set of cooking instructions—it’s also a journey through time and across cultures. This fiery delicacy embodies the diverse culinary tapestry of Southeast Asia. I encourage you to explore the different versions of sambal sotong. Whether that’s the bold flavors of Malaysia, the tangy zing of Bali, The Peranakan influence of Singapore, or the barbecued smokiness of the Indonesian archipelago, one thing is certain, every bite tells a story. A story steeped in tradition, innovation, and above all, the love of spice.
