Don Signature Crab - Singapore Food Guide

Sambal Tumis Sotong

A Singapore-style wok-fried sambal tumis sotong — tender squid in a spicy, aromatic sambal paste, perfect for zi char-style family dinners or hawker-centre vibes at home.

Sambal Tumis Sotong

About this dish

Sambal Tumis Sotong is a beloved home-and-hawker dish in Singapore, where the punchy flavours of sambal meet the springy texture of sotong (squid). Think of a casual zi char stall in a heartland hawker centre or a family dinner in an HDB flat — this plate is all about bold chilli, fragrant belachan and a glossy, caramelised sauce that clings to each bite of squid.

This recipe balances heat from red chillies and chilli padi with the savoury depth of belachan (shrimp paste), a touch of tamarind for tang, and palm sugar for rounding sweetness. It can be made bright and dry for rice-friendly sharing, or finished with a splash of coconut milk for a creamier, festive-style gravy — handy for CNY or Hari Raya spreads when you want something comforting and crowd-pleasing.

Quick to cook in a wok over high heat, sambal tumis sotong suits busy weeknights, potlucks or supper runs. Serve with steaming white rice, a plate of achar and a cold glass of barley water or kopi-o for the full Singapore makan experience. At home, use ingredients from NTUC FairPrice, Cold Storage or your local wet market; small tweaks like adding a squeeze of lime or extra chilli padi let you tune the spice to your kopitiam crew.

Ingredients

  • 600 g sotong (squid), cleaned — tubes sliced into 1 cm rings, tentacles left whole
  • 3 tbsp vegetable oil (or cooking oil of choice)
  • 4–5 shallots, sliced
  • 3 cloves garlic, crushed
  • 1 thumb (20 g) ginger, thinly sliced (optional, for warmth)
  • 8 red chillies, seeds removed for milder heat (or kept for hotter)
  • 4 bird's eye chillies (cili padi), optional — chopped for extra heat
  • 1 tbsp belacan (shrimp paste), toasted and finely chopped
  • 1 medium tomato, chopped (or 2 tbsp tomato paste)
  • 1 tbsp tamarind paste (or 2 tbsp tamarind juice)
  • 1 tbsp palm sugar (gula melaka) or 1 tbsp light brown sugar
  • 1 tsp fish sauce (or 1 tbsp light soy sauce for less fishy flavour)
  • 1 tbsp kecap manis (sweet soy sauce), optional for caramel colour
  • 100 ml coconut milk (optional, for a creamier sambal)
  • 1 spring onion, chopped, for garnish
  • Coriander leaves or Vietnamese coriander (daun kesum) for garnish, optional
  • Juice of 1 lime or 2 calamansi, to finish
  • Salt and white pepper to taste
  • 2 tbsp water (to loosen sauce if needed)

Step-by-Step Method

  1. Prepare the sotong: rinse and pat dry. Slice squid tubes into rings about 1 cm thick and set aside with tentacles. Keep refrigerated until ready to cook.
  2. Make the sambal paste: roughly chop red chillies, shallots and garlic. In a blender or mortar, blend or pound with toasted belacan and tomato until a coarse paste forms. If using bird's eye chillies, add them here for extra heat.
  3. Heat the wok: place a wok on high heat until very hot, then add oil. When the oil is shimmering, reduce to medium-high and add sliced shallots and ginger. Stir-fry until fragrant and translucent (about 1–2 minutes).
  4. Tumis the paste: add the blended sambal paste to the wok. Stir-fry over medium-high heat, pressing and stirring occasionally, until the oil separates and the raw smell is gone — about 5–7 minutes. Watch carefully to avoid burning; lower heat if needed.
  5. Season the sambal: stir in tamarind paste, palm sugar and fish sauce (and kecap manis if using). Taste and adjust — aim for balanced sweet, sour and salty notes like at a good zi char stall. Add 2 tbsp water if the paste is too dry.
  6. Add the sotong: turn the heat to high and add the squid rings and tentacles. Toss quickly in the sambal for 2–3 minutes until just cooked through and opaque. Do not overcook — squid should be springy, not rubbery.
  7. Optional finish: if you prefer a saucier, creamier finish, pour in the coconut milk and simmer for 1–2 minutes until warmed through. This also mellows the chilli for family-friendly meals.
  8. Final touches: turn off heat, squeeze lime or calamansi over the dish, scatter chopped spring onions and coriander. Give a final taste and adjust salt or sugar if needed.
  9. Serve immediately with steamed white rice, acar or a simple cucumber salad for contrast. Leftovers keep well for up to 2 days in the fridge but texture softens.

Tips & Serving Ideas

  • Buy fresh sotong from the wet market or supermarket; it should smell briny, not fishy. Clean and pat dry to avoid excess water that will make the sauce dilute.
  • Toast the belacan lightly in a dry pan before pounding — this mellows the raw funk and gives a deeper aroma common in hawker sambals.
  • Adjust chilli heat for your household: remove seeds from red chillies, or skip bird's eye chillies for a milder version. Keep extra sliced chillies on the side for those who like it hotter.
  • Use a very hot wok and quick cooking for the squid to achieve tender texture (aim for 2–3 minutes on high); overcooking makes it rubbery.
  • If you can't find fresh chillies, use good-quality dried chillies soaked and blended, and add 1–2 tbsp of chilli paste. Belacan can be substituted with 1 tsp fish sauce plus 1 tsp shrimp powder in a pinch.
  • Make ahead: prepare the sambal paste and refrigerate for up to 2 days (or freeze for up to 1 month). Stir-fry and add fresh squid only when ready to serve for best texture.
  • Shop tips for Singapore cooks: NTUC FairPrice and Cold Storage carry belacan, tamarind paste and coconut milk; wet markets are best for fresh sotong and cheaper chillies.

You might also like

More recipes to save for later.