Grilled Squid with Generous Sambal (Sotong Bakar)

Ingredients

• 1 cup Sambal (Can use nasi lemak sambal or instant packet sambal)
• 0.33 cup Coconut Milk (Boxed coconut milk)
• 1 Lemongrass (Sliced)
• 4 Kaffir Lime Leaves (3 to 4 leaves)
• 0.5 Torch Ginger Flower (Finely sliced)
• 500 g Squid (Large squid preferred; cleaned)

Steps

1. 1

   In a bowl, combine your choice of sambal (nasi lemak sambal or instant packet) with approximately 1/3 cup of boxed coconut milk (santan). Stir well to incorporate.

2. 2

   Add the sliced lemongrass, 3 to 4 kaffir lime leaves, and the finely sliced half of a torch ginger flower (bunga kantan) to the sambal mixture. Mix until everything is evenly distributed.

3. 3

   Prepare your pan or griddle. Spread a base layer of the prepared sambal mixture onto the pan.

4. 4

   Place the cleaned squid on top of the sambal layer. You can also substitute the squid with fish or cockles if preferred.

5. 5

   Spread another layer of the sambal mixture over the top of the squid.

6. 6

   Turn on the heat and cook the squid for 10 to 15 minutes. Do not overcook, especially with large squid, as they will become rubbery.

7. 7

   When the squid is nearly cooked through, use kitchen shears or a knife to cut the squid into rings or bite-sized pieces directly in the pan.

8. 8

   Serve hot as is or with a side of white rice.

Notes

The author notes that this is a pan-grilled version rather than a traditional charcoal grill, making it easier for home cooks. Be careful not to exceed 15 minutes of cooking time to maintain a tender texture for the squid.

Nutrition per serving

• main dish
• seafood
• grilled
• spicy
• malaysian
• quick meal