| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 230 | 10g | 2g | 15g |
| sugars | fibre | protein | salt |
| 8g | 3g | 25g | 1.5g |
Why I Love Malaysian Sambal Sotong Ikan Bilis
As someone who has always loved experimenting in the kitchen, the recipe for Sambal Sotong Ikan Bilis holds a special place in my culinary repertoire. This dish, rooted deeply in Malaysian cuisine, brings together the heat and spice of Southeast Asia in a way that captivates the senses and brings a burst of flavors to your dining table.
The Allure of Spicy Heat
Spicy food has always fascinated me. Growing up in California and with a rich Gujarati heritage, I was no stranger to bold flavors and intricate spice blends. The sambal paste used in this Malaysian recipe, made from dried and fresh red chilies, onions, garlic, and belacan, offers a level of complexity that is nothing short of mesmerizing. It’s similar to the zesty chutneys I grew up loving but with its unique Malaysian twist. For those who appreciate dishes like Sambal Udang (spicy shrimp sambal) or Indian prawn masala, this recipe will certainly hit the right notes.
Personal Connection and Inspiration
Inspired by the works of Malaysian culinary maestro Chef Nor Mashita Mohd Isa, I’ve found that authenticity combined with a personal touch results in the most memorable meals. This dish, which delicately balances the saltiness of dried anchovies (ikan bilis) and the tenderness of squid, does just that. And, it reminds me fondly of the seafood dishes Faisal and I love to share on date nights, enhancing my appreciation for its execution.
The addition of tamarind paste introduces a tangy dimension, reminding me of the tangy chaat dishes from my Indian heritage. It’s these layers of familiarity and novelty that make cooking Sambal Sotong Ikan Bilis a delightful experience every single time. Plus, the versatility of this dish means you can pair it perfectly with a side of steamed jasmine rice or Nasi Lemak—another vibrant Malaysian dish that complements the sambal’s bold flavors.
Ultimately, it’s a recipe that speaks to anyone who cherishes the art of blending flavors and cultures. Whether you’re a fan of traditional Asian cuisine or new fusion explorations, this dish offers an adventure for your palate that you won’t soon forget.
What You’ll Need
- 1 lb squid, cleaned and cut into rings
- 1 cup dried anchovies (ikan bilis), rinsed and drained
- 2 tablespoons cooking oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons tamarind paste mixed with 1/2 cup water, strained
- 1 teaspoon sugar
- Salt to taste
- 1/2 cup water
- For the Sambal Paste:
- 15 dried red chilies, soaked in hot water until soft, then drained
- 5 fresh red chilies
- 2 large onions, chopped
- 5 cloves garlic
- 1 inch belacan (shrimp paste), toasted
- 1/4 cup vegetable oil
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Method
Step One
Prepare the sambal paste by blending the soaked dried red chilies, fresh red chilies, chopped onions, garlic cloves, and toasted belacan (shrimp paste) with vegetable oil until smooth. Set aside.
Step Two
Heat the cooking oil in a large pan over medium heat. Sauté the chopped large onion, minced garlic, and minced ginger until fragrant and the onion becomes translucent.
Step Three
Add the prepared sambal paste to the pan and cook for about 10-15 minutes, stirring frequently, until the oil separates from the paste.
Step Four
Add the cleaned and cut squid rings to the pan, stirring them into the sambal paste. Cook for 2-3 minutes.
Step Five
Add the rinsed and drained dried anchovies (ikan bilis) to the pan. Stir well to combine with the sambal paste and squid.
Step Six
Pour in the tamarind paste mixed with water and an additional 1/2 cup of water. Add sugar and salt to taste. Mix well and bring to a simmer.
Step Seven
Cook the mixture for another 5-7 minutes or until the squid is cooked through and the sauce has thickened to your liking. Serve hot with steamed rice.
