Entree: Cocos (Keeling) Islands – Sambal Sotong (Tender squid cooked in a spicy sambal sauce with tomato and tamarind)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 medium squid, approx. 1 lb (454 g), cleaned and cut into rings or scored strips
- 6 red chilies, about 2 oz (60 g), stemmed and chopped
- 3 shallots, about 2 oz (60 g), peeled and sliced
- 3 cloves garlic, about 0.5 oz (15 g)
- 1 medium tomato, about 5 oz (150 g), chopped
- 1 tbsp (15 g) belacan (shrimp paste)
- 1 tbsp (15 ml) tamarind paste mixed with 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tbsp (15 ml) fish sauce
- 1/4 cup (60 ml) water
- 1/4 tsp (1.5 g) salt, or to taste
- Juice of 1 lime, about 1 tbsp (15 ml)
- 2 tbsp (8 g) chopped scallions or cilantro for garnish
- Steamed rice for serving

Instructions

1. Make the sambal paste by pulsing the chilies, shallots, garlic, tomato, and belacan in a food processor to a coarse paste. If you prefer less heat, halve the chilies.
2. Heat the oil in a heavy skillet over medium heat. Fry the sambal paste until aromatic and the oil separates, about 5–7 minutes.
3. Stir in the palm sugar and tamarind mixture, then add the water and fish sauce. Bring to a gentle simmer.
4. Add the squid to the pan and toss to coat. Cook just until the squid turns opaque and is tender, about 2–3 minutes; avoid overcooking to prevent rubberiness.
5. Season with salt and lime juice, adjust sweet-sour balance as needed, and remove from heat.
6. Garnish with chopped scallions or cilantro and serve immediately with steamed rice.