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My oh my, I did not know that 2 big sotong (squids) would be so much, I think this could serve up to 3 or 4 person, haha!  Luckily, I only cooked this dish and the Chinese Cabbage Soup I posted earlier, phew!!

Anyway, it took quite a while to prepare sotong, cause you need to peel off the skin and clean the stomach.  However, you really gotta be careful not to poke the eyes, cause that’s where the ink stored.

Whenever I’m handling the sotong, I always remembered how my mum had taught me, and Iwill feel really fortunate to have a great cook cum mummy 🙂

Alright, no more further ado, here’s the recipe:









Ingredients (3 to 4 serving)
2 sotong (squid) cut into rings, blanch in hot water, rinse with ice water and drip dry
1 tomato (cut into wedge)
1/2 onion (sliced into rings or strips)
1 red chilli (sliced into rings or strips)
4 tablespoon sambal chilli prawn (Singlong brand)
2 stalk spring onions (cut into 2 inch)

1) Heat the wok with 2 tablespoon of oil.

2) Add in the onion, red chilli and fry till fragrant.

3) Add in the sotong, tomato and sambal chilli prawn paste.

4) Fry till fragrant and its ready to serve.

I really love this sambal chilli prawn paste, I do not need to add any more seasoning, it is very tasty and not too spicy.  You could also use it to cook other dishes, I will post more later. 😉

Happy cooking!

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Categories : All Recipes, Stir Fry



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