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Sambal Sotong Petai

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Main Course
  • Cuisine: Malaysian


Squid & stink beans in fiery sambal? ️ Malaysian Sambal Sotong Petai is bold, spicy, & surprisingly addictive. Dare to try it?


Units Scale

Sambal Gravy

  • 10 dried red chilies, softened in hot water, then drained & chopped
  • 2 shallots, peeled
  • 1 lemongrass stalk, roughly chopped
  • 3 garlic cloves, peeled
  • 3 tbsp water

Stir Fry

  • 1/2 cup petai (fresh or frozen)
  • 2 stalks coriander leaves and stems, chopped
  • 1 tamarind peel
  • 3 pcs squid, cut into rings
  • 2 tsp sugar (adjust to taste)
  • salt
  • 4 tbsp coconut oil


  1. Blend the Gravy, pulse the sambal ingredients in a blender until smooth and thick. Add water if needed for a spreadable consistency.
  2. Heat oil in a pan. Fry petai over high heat for 1-2 minutes, then set aside.
  3. In the same pan add the blended gravy and cook until fragrant.
  4. Add chopped coriander and tamarind peel. Stir-fry for a few minutes to let the flavours meld.
  5. Gently toss in the squid rings and cook for 2 minutes until white and tender.
  6. Season with salt and sugar to your taste.
  7. Serve.