Sambal Sotong Petai

Tested Recipe Adapted from Patricia Lee’s Classic Nyonya Dishes

Sambal Sotong Petai


300g sotong (squids)

100g petai

3 tbsps sambal tumis

30g asam paste

100ml water

1 tbsp lime juice

1 tbsp sugar

A pinch of salt

2 tbsps oil

Preparation Instructions:

  1. Clean and bone sotong. Remove the eyes and ink sac.
  2. Cut sotong into rings.
  3. Blanch sotong for a while. Drain and rinse. Drain and set aside.
  4. Mix asam paste with water until it dissolves completely.
  5. Heat 1 tbsp of oil in a wok. Stir fry petai shortly until colour changes. Remove and set aside.
  6. Add sambal tumis and asam juice into a wok. Fry over medium heat for a while. Add sotong and petai. Stir fry over high heat for a while. Add lime juice, sugar and salt to taste. Serve.

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