Sambal Cili Api Squid with Turmeric, Carrot & Tomato

Sambal Cili Api Squid with Turmeric, Carrot & Tomato

Squid is one of the best selling item in MyFishman. People love to eat it with different cooking style such as deep fried, grill, bake, steam, you name it and the list goes on. And of course we are squid lover too. We will keep looking for the delicious and interesting cooking method to fulfill our taste bud. 

Spicy squid is another popular dish amongst Malaysian. It is a mouth watering dish and we can always eat it with rice. This yummy recipe is coming from a passionate home cook chef Qaseh Manje Puteri ZainRose. She is a certified renal nurse with lots of love towards cooking and beauty. 

Serving: 4

Time: 20 mins

Difficult level: easy


  • 500g squids - clean it and set aside. Make sure squids is dry to avoid sambal being watery and soggy squid.
  • 1/2 big onion - thinly slice (may omit)
  • 1/2 tomato - Remove seeds, cube it
  • 1 small carrot - cube it

Sambal Ingredient:

  • 1 big onion
  • 2 rose onion
  • 4 cloves garlic
  • 10 cili api / bird chili (can be adjusted as the level of spiciness you wish)
  • Thumb size of turmeric / 2 tsp turmeric powder
  • 1/2 thumb size ginger
  • 1/2 tomato
  • 1 tbsp dried anchovies powder

Blend all the sambal ingredients with little bit water coarsely.

Step by step:

  1. Heat pan. Put in 3 - 5 tbsp oil. Once oil hot, put in blended ingredients. Stir and let it fry until fragrant, no more water and slightly brownish.
  2. Put in squids, high heat, stir well until squids firmed.
  3. Put back moderate heat, put in sliced big onion, cube tomato and carrot. Seasoned with salt and sugar (or msg if you are using it)
  4. Stir until mix well. And, ready to be served.


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