Sambal Sotong
Ingredients
-
1
tablespoon
tamarind pulp
-
⅓
cup
warm water
-
225
g
squid
-
2
tablespoons
oil
-
4-5
tablespoons
sambal
-
½
onion
sliced
-
¼
teaspoon
salt
-
1
tablespoon
sugar
Instructions
- Prepare tamarind juice by soaking tamarind pulp in warm water for about 15 minutes, then squeeze out the juice and discard the pulp.
- Clean the squid by peeling off the skin, separating the head from the tube, removing the ink sac, rinsing under cold water, cutting into rings, and patting dry.
- Heat oil in a skillet on medium heat and sauté the sambal until the oil separates.
- Add the sliced onion and cook until softened.
- Add the squid and stir to combine with the sambal.
- Pour in the tamarind juice, add salt and sugar, and bring to a simmer.
- Serve immediately with steamed rice.
Nutrition Facts (estimated)
Servings
4
Calories
157
Total fat
8g
Total carbohydrates
13g
Total protein
9g
Sodium
176mg
Cholesterol
131mg
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