Sambal Sotong Kering — Sweet, Spicy, and Addictive
Sticky, sweet and just spicy enough, sambal sotong kering is the lauk that disappears first. The good news: it is far easier than it looks, and there is a shortcut for busy nights.
Start with good dried squid
The dish lives or dies on the squid. You want it dried but still tender, not rock-hard. Pangkor Boy Dried Cuttlefish is soft, naturally sweet and ready to use — snip it into strips and you are halfway there.
The sambal base
Blend dried chillies, shallots, garlic and a little belacan, then fry the paste low and slow in oil until it darkens and the raw smell is gone — this is the step that makes or breaks any sambal. Season with tamarind, a little sugar and salt to balance sweet, sour and heat.
Bring it together (15 minutes)
- Soften the squid strips in warm water for a few minutes, then drain.
- Fry your sambal paste until fragrant and glossy.
- Add the squid, a splash of water, and simmer until it soaks up the sambal and turns sticky.
- Finish with sliced onion and taste for sweet-salt balance.
The 5-minute shortcut
No time to pound sambal? Use ready ground spicy-sweet sotong — it is already seasoned, so you just warm and serve. Or borrow heat from a spoon of Sambal Nyet Berapi stirred through plain fried squid.
How to serve & where to buy
Best with hot white rice, nasi lemak or as a snack straight from the jar. All halal — order Pangkor Boy sotong and ground sotong from OmniCart, 2–3 day delivery nationwide.
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