Sambal Tumis Sotong (Squid Sambal)
A few weeks ago, I discovered a Malay meals blog, Selera Malaysia. I love Malay meals as much as I adore my Penang hawker meals (street food), Chinese, and Nyonya foods. One of the signature Malay recipes is sambal tumis or sauteed sambal, which is the building block for several mouthwatering and appetizing Malay and Nyonya dishes. Please welcome Selera Malaysia to Rasa Malaysia as he shares his sambal tumis sotong (squid sambal) Recipe with us.
Being a foods blogger and talking about Malaysian foods, I am glad when Rasa Malaysia offers me to write a post here. It’s a Sambal Tumis Sotong or squid sambal initial suggested by her when she approach me to write on Rasa Malaysia as a guest writer.
For people who are familiar with Malaysian cuisine, there is going to be no further introduction necessary on sambal but for those who aren’t, sambal can be a chili based sauce, prepared mainly from mixed paste of dried chillies, shallots and garlic. It effortless to cook but need a great deal of practice to make a excellent sambal. The secret ideas of making a delicious sambal would be to sauté the chili paste until finally the paste separated from oil or in Malay until eventually ‘pecah minyak’. Men and women generally been advised to sauté until fragrant, nevertheless this is just to general…
Sambal tumis sotong is simply delicious dish and uncomplicated to prepare. It may be served with boiled rice together with selections of Chinese Greens just like bok choy, kailan/gailan and others.
