DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Sambal Sotong/Squid on Banana Leaf (三峇烏賊)

Now that I have shared on how to prepare sambal paste, we are ready to venture into some other dishes using the sambal paste which we already have in the fridge/freezer. Even if you do not have homemade sambal (which in my opinion is better than store bought), you can still use store bought sambal for this dish.

Sambal Sotong/Squid is so easy and simple to cook. You can easily whip up this dish in no time as long as you have all the ingredients on hand. It is also cooked on a piece of banana leaf which adds flavour to this dish. I am sure you will agree with me that it looks like a dish which you will get from a zi char stall (basically a Chinese food stall with the capability to whip up a huge variety of a la carte dishes on demand) or restaurant. Every mouthful of the squid intertwined with the sambal, other ingredients and a tinge of the lime juices on it was just so irresistible!

We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can also like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.

 

Serves 2 to 3 persons

Ingredients:

2 medium Sotong/Squid

1 piece Banana Leaf (cut to the size that can fit your pan)

img_3272

1 red onion, sliced thinly

1 Lime

1/2 petal from Pink Ginger Flower Bud, sliced thinly (optional)

3 tablespoons Sambal Belacan, homemade or store bought

 

Method:

  1. Remove the purple coloured skin and impurities from the sotong/squid.
    img_3266
  2. Cut into 1 cm thick.
  3. Drain and pat dry.
    img_3268
  4. Add 3 tablespoons of sambal belacan to the sotong/squid.
    img_3269
  5. Make sure all the sotong/squid are well coated with the sambal and marinade for 30 minutes.
  6. Grease your pan with a bit of oil and heat pan on medium high heat.
    img_3273
  7. Place a piece banana leaf in the pan and spread the squid with the sambal on it.
  8. Cover the pan and cook for 3 minutes.
    img_3278
  9. Add the sliced onions and ginger flower and cover to cook for another minute or till the squid is cooked through.
  10. Before serving squeeze the lime juice over the sotong/squid and served immediately with steamed white rice.

Enjoy!! 🙂

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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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