Easy Spicy Malay Squid Sambal
Malaysian · Organized from the video by Nomadette Eats
Official YouTube player — views and revenue go to the creator.
Ingredients · 3-4 pax
Tap an ingredient to mark it ready.
Steps
Tap a timecode to jump the video there — the current step is highlighted while it plays.
- 1
Clean the squid by removing the heat from the body, the inner bone, and the beak. Cut the squid into rings and set aside.
💡 Keep the ink sack for squid ink calamari.
- 2
Optionallly, massage the squid with 1/2 tbsp salt until bubbling to remove fishiness, then rinse thoroughly under water.
💡 This helps remove fishy smells.
- 3
Dice 1/2 of the onion/shallot and slice the other half into strands. Bruise the lemongrass.
💡 Bruising the lemongrass releases flavor.
- 4
Heat 2-3 tbsps of oil in a pan. Add 2-3 tbsps of dried chili paste, diced onions, minced garlic, and bruised lemongrass. Stir-fry over low to medium heat until the paste turns a deep dark color and the oil turns red.
💡 Be patient to avoid a raw chili taste.
🔥 medium heat
- 5
Add tamarind paste, turmeric powder, and 1/4 cup water to create a gravy. Season with 2 tsp salt and 2 tsps sugar. Stir to combine and bring to a boil.
💡 For a drier version, omit the water.
🔥 boil
- 6
Once the sauce is bubbling, add the prepared squid rings and the sliced onions. Stir-fry until the squid is cooked through.
💡 The sliced onions are added at the end for texture.
Tips
- To remove fishy smell, massage squid with salt until it foams, then rinse well.
- Patiently cooking the chili paste until the oil turns red ensures a delicious gravy without raw chili taste.
- For a drier sambal, skip the water step.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Nomadette Eats on YouTube