A bottle of my favourite store-bought sambal chilli is always available in my pantry. I like Glory brand of Nonya Sambal Chilli Sauce that you can get from any leading supermarket here. It costs about S$2.20 per bottle from NTUC FairPrice.
Whenever I need to do a quick stir-fry, I can just use the sambal chilli alone without the need for any other seasoning as it is sufficient to boost flavour and add zest to the dish. Besides squids, you can also use cured cuttlefish, prawns, fish, mussels, clams or even meat like chicken, pork and beef.
Very versatile recipe. Endless possibilities.
By the way, you’d notice I have not added extra oil for stir-frying as the sambal chilli itself is already oily.
Be careful not to overcook the squids as they will become hard and chewy. Once the squids turn opaque, you should turn off the fire and plate them so they maintain that crisp and springiness in them. Enjoy!
Sambal Sotong Recipe
Ingredients (serves 3-4 as one of few side dishes)
2 large squids, cleaned & cut into rings
2 tomatoes, cut into wedges
1 yellow onion, peeled & sliced
1 red chilli, seeded & sliced
2 tbsp sambal chilli
1/2 tsp sugar
coriander leaves as garnish
1. Heat sambal chilli in pan over low-medium heat and saute the onions and chilli.
2. Add squid and tomatoes followed by the sugar and stir fry till the squids are cooked.
3. Garnish with coriander leaves and serve immediately with steamed rice.