Sambal tumis squid recipe

Recipes
By Debbie Teoh
7 December 2010 10:24 AM Updated 25 Nov 2015
DIFFICULTY LEVEL
6 Servings
10 Mins
15 Mins
AsianMalay/Indonesian
 
A dream dish for spicy seafood lovers.
Compared to the Indonesian favourite sambal balado, sambal tumis is slightly more robust in flavour due to the addition of the pungent belachan. The taste is further enhanced by ingredients such as candlenut and palm sugar. This sambal goes extremely well with seafood such as squid or prawns.
Step by step
Preparations

Preparations

MAIN INGREDIENTS
5 tablespoons cooking oil
1 big onion
400 g squid
1 large tomato
1 tablespoon tamarind paste
250 ml water
1 teaspoon palm sugar
1 teaspoon salt
SPICE PASTE:
8 shallots
1 teaspoon belachan
2 cloves garlic
12 stalks dried chillies
2 candlenuts
2 tablespoons cooking oil

Method

1
 
To clean squid, gently pull the head and tentacles away from the body. Pull out the quill or backbone from inside the body and discard the entrails.
2
 
Cut the tentacles from the head just below the eyes. Throw the head away. Pull off the side wings and the fine membrane from the body.
3
 
Cut into 3cm lengths, set aside.
1
 
Spice paste: Using an electric blender, finely grind the spice paste till fine.
2
 
Heat oil in a cooking pan or wok and sauté spice paste until paste is fragrant. Stir continuously to prevent burning.
3
 
Remove from pan and leave spice paste aside.
1
 
Sambal tumis squid: In a heated wok, add oil and stir-fry big onion until onion browns lightly.
2
 
Add sautéed spice paste, tomato, tamarind juice and water and simmer until tomatoes are well stewed.
3
 
Add squid and stir fry until just opaque. Do not overcook squid, as they will become chewy.
4
 
Lastly add sugar and salt to taste and turn off heat.
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Cooking Card

Sambal tumis squid recipe

By Debbie Teoh
Preparation time
10 Mins
Cook time
15 Mins
Yield
6 Servings

Main Ingredients

5 tablespoons cooking oil
1 big onion
400 g squid
1 large tomato
1 tablespoon tamarind paste
250 ml water
1 teaspoon palm sugar
1 teaspoon salt
SPICE PASTE:
8 shallots
1 teaspoon belachan
2 cloves garlic
12 stalks dried chillies
2 candlenuts
2 tablespoons cooking oil

Instructions

  1. To clean squid, gently pull the head and tentacles away from the body. Pull out the quill or backbone from inside the body and discard the entrails.
  2. Cut the tentacles from the head just below the eyes. Throw the head away. Pull off the side wings and the fine membrane from the body.
  3. Cut into 3cm lengths, set aside.
  4. Spice paste: Using an electric blender, finely grind the spice paste till fine.
  5. Heat oil in a cooking pan or wok and sauté spice paste until paste is fragrant. Stir continuously to prevent burning.
  6. Remove from pan and leave spice paste aside.
  7. Sambal tumis squid: In a heated wok, add oil and stir-fry big onion until onion browns lightly.
  8. Add sautéed spice paste, tomato, tamarind juice and water and simmer until tomatoes are well stewed.
  9. Add squid and stir fry until just opaque. Do not overcook squid, as they will become chewy.
  10. Lastly add sugar and salt to taste and turn off heat.

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