Sotong Sambal Petai

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Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 140 g squid (rings)140g

Vegetables· 2

  • 40 g petai (peeled, halved)40g
  • 45 g red onion (sliced)45g

Sauces· 3

  • 20 g chili paste (cili boh)20g
  • 15 g tomato purée15g
  • 5 g tamarind paste (~1 tsp)5g

Spices· 2

  • 2 g sugar (a pinch)(staple)2g
  • pinch of salt(staple)2g

Fats & oils· 1

  • 6 g cooking oil (~1½ tsp)6g

  1. Soak the tamarind in 2 tbsp warm water and pick out the seeds, keeping the sour liquid; cut the squid into rings, rinse and pat dry.

    Why? Drying the squid well stops it spitting and weeping water in the pan; a little tamarind in the sambal adds fruity acidity for depth, so you don't need sugar to lift the flavour.

    Next up:Heat 1½ tsp oil in a non-stick pan, sauté the onion over medium heat, then add the chili paste and tomato purée and fry 3 min until the oil reddens.

  2. 3 min · hands-free

    Heat 1½ tsp oil in a non-stick pan, sauté the onion over medium heat, then add the chili paste and tomato purée and fry 3 min until the oil reddens.

    Why? Good sambal comes from frying the chili paste until the oil separates red and the raw-chili edge is gone — a non-stick pan needs just a spoonful and a half of oil, not the half-bowl used outside.
    Watch out: Chili paste has sugar and catches easily; splash in water if the pan gets too dry.
    03:00

    Next up:Add the petai and stir-fry 1 min, pour in the tamarind liquid with a pinch of salt and the sugar, and cook until the sambal thickens.

  3. Add the petai and stir-fry 1 min, pour in the tamarind liquid with a pinch of salt and the sugar, and cook until the sambal thickens.

    Why? Adding petai a little earlier lets it soak up the sambal's savoury heat; its bold, pungent aroma is this dish's signature, and a bit more cooking makes it easier to enjoy.

    Next up:Raise the heat, add the squid rings and stir-fry fast for 2 min until just cooked and curled, coated in sambal, then turn off the heat.

  4. Raise the heat, add the squid rings and stir-fry fast for 2 min until just cooked and curled, coated in sambal, then turn off the heat.

    Why? Squid must not be overcooked — past 2–3 min it turns rubbery; a fast, hot toss just until it curls keeps it bouncy and tender.

    Tip: Serve with half a bowl of brown rice — high protein, low carb, and the savoury-spicy sambal is perfect over rice.