Sotong Masak Sambal Nyonya Style
85% asli · Nyonya (Peranakan)
A Nyonya-inspired rendition of Sotong Masak Sambal, featuring a more complex flavor profile with added ingredients like candlenuts and a touch of sweetness from pineapple.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Squid500g
- Shallots6-7
- Garlic4 cloves
- Red chilies6-8 (or to taste)
- Dried chilies6-8 (soaked)
- Candlenuts3-4
- Belacan (shrimp paste)1 tsp
- Tamarind paste1.5 tbsp
- Palm sugar (Gula Melaka)1.5 tbsp
- Saltto taste
- Cooking oil4 tbsp
- Water3 tbsp
- Pineapple chunks1/4 cup
- Kaffir lime leaves2-3 (for garnish)
Langkah
- 1
Clean and cut the squid into rings. Marinate with a pinch of salt and black pepper.
- 2
Prepare the sambal paste: Blend shallots, garlic, fresh red chilies, soaked dried chilies, candlenuts, and belacan until smooth.
- 3
Heat cooking oil in a wok or pan over medium heat. Add the blended sambal paste and stir-fry until fragrant and oil separates, about 8-10 minutes.
- 4
Add tamarind paste, palm sugar, and salt. Stir well.
- 5
Add water and pineapple chunks. Simmer for 5 minutes to allow flavors to meld.
- 6
Add the squid rings and stir-fry quickly until just cooked through. Do not overcook.
- 7
Serve hot, garnished with kaffir lime leaves.
