Salted Squid with Green Chili Sambal

5 from 2 votes

Salted Squid with Green Chili Sambal

Salted Squid with Green Chili Sambal is spicy, salty, and savory with an intense umami flavor. You won't be able to stop yourself from having a few bowls of rice as they are the perfect match!

Author: Taste of Nusa

Course: Main, Side Dish

Cuisine: Indonesian

Difficulty: Intermediate

Dietary: Dairy-Free, Egg-Free, Gluten-Free

Servings:

Prep Time:25

Cook Time:15

Total Time:40

Ingredients

9 oz (250 gr) salted squid
6 cloves (25 gr) garlic
12 (50 gr) shallots
15 (50 gr) curly green chilis
1/3 cup (25 gr) green bird's eye chilis
10 kaffir lime leaves, (5 joined leaves) bruised
2 small green tomatoes, cut into 4 pieces, optional
1 tbsp granulated mushroom bouillon
1 tbsp granulated sugar
1/4 tsp ground white pepper
1/2 cup (120 ml) vegetable oil, for frying

Instructions

Preparation

Soak salted squid – In a large bowl, soak salted squid for 10-15 minutes to rehydrate and reduce the saltiness. Set aside.
Mince the spices – While waiting for the salted squid to soak, add garlic, shallots, curly green chilis, and green bird's eye chilis into a food processor. Pulse until minced. Set aside.
Wash salted squids – Drain the water. Rinse and rub the salted squid thoroughly a few times with cold water to remove any sand and squid ink. Pat them dry with a paper towel. Set aside.

Cooking Process

Half cook the salted squid – In a large frying pan, heat oil on medium heat. Once the oil is hot, add the salted squid. Be sure to thoroughly dry the salted squid before you fry them. Fry for 4-5 minutes or until they are half-cooked while stirring occasionally. Be careful with oil splattering when frying the squids. Use a pan lid or splash guard to prevent grease splatter. Once they are half cooked, remove the salted squid from the oil into a bowl. Set aside.
Cook the spices – Using the leftover oil used from frying the salted squid, add the minced spices. Stir fry until fragrant. Add kaffir lime leaves and green tomatoes. Stir fry until the chilis are cooked and turn darker for about 3-4 minutes.
Add the half-cooked salted squid and stir until combined. Add mushroom bouillon powder, granulated sugar, and ground white pepper. Stir fry until the squids are cooked. Do not overcook or the salted squid will become tough. Turn off the heat.
Serve. Transfer to a serving plate. Discard the kaffir lime leaves. Serve with rice.

Notes

Adjust the spiciness – Curly green chilis taste mildly spicy while green bird's eye chilis taste hot spicy. You can omit the green bird's eye chilis to reduce the spiciness or double them to make the dish spicier.

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