Thursday, 15 September 2011

Squid in Hot and Sweet Sauce

squid in hot & sweet sauce

I wanted to cook sambal sotong which is a malay squid dish that is hot, spicy, and sweet.  The thing is,I don’t have the ingredients required like tamarind past, shrimp paste, etc.  So I decided to try something almost similar to it – something fiery hot and sweet.  Although, Frederick requested for me to cook something close to Pinoy taste, but I didn’t, because I don’t know how (I’m still on the process of trying to figure out how to cook adobong pusit, pedeng paturo sa mga nakakaalam :-) ), he still liked this squid dish.

Here's my recipe for this dish.

tip:  do not overcook the squid.  Overcooking it will make the squid tough and rubbery.


Squid, sliced into rings – 500 g.

Garlic, crushed and chopped – 6 cloves

Red Onion, chopped – 1 medium

Ripe Tomato, diced – 1 big size

Sambal Chili – 1 tbsp

Thai Sweet Chili Sauce – 2 tbsp

Sugar – 1 tbsp

Fish sauce – 3 tbsp

Knorr Fish flavor – 1 cube

Ground black pepper

Salt to taste

Vegetable oil 2 tbsp

Cooking Procedure:

1) Sauté  Garlic in oil.  Add the chopped onions when the garlic releases its aroma. Stir.  Add the diced tomatoes when the onions become translucent. Simmer the tomatoes until they’re mushy.

2) In a bowl, dissolve the fish cube in a small amount of water and the sugar.  Add the fish sauce, ground black pepper, thai sweet sauce and the sambal chili

3) Stir in to the tomato-onion-garlic mixture.  Let it simmer until most of the liquid evaporates.

4) Add squid, stir and cook until squid slices changed in color or it turned opaque.  DO NOT OVER COOK THE SQUID!

5) Turn off fire, dish out and let it sit for 15-20 minutes to allow the squid absorb the flavors.



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