Description
Sambal Sotong with Cauliflower Rice is a spicy and flavorful dish featuring squid cooked in a rich sambal sauce, served over a bed of tender cauliflower rice.
Ingredients
Scale
- 1 pound squid, cleaned and cut into rings
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons sambal oelek (or to taste)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt to taste
- 1 head cauliflower, riced (about 4 cups)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the squid rings to the skillet and cook for about 2-3 minutes, stirring frequently until they turn opaque.
- Mix in the sambal oelek, soy sauce, lime juice, sugar, and salt. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat.
- While the squid is cooking, prepare the cauliflower rice. In a separate skillet, add a splash of water and bring to a simmer. Add the riced cauliflower, cover, and steam for about 5 minutes until tender. Season with salt to taste.
- Serve the sambal sotong over a bed of cauliflower rice and garnish with chopped cilantro.
Notes
- For extra heat, add sliced fresh chili peppers to the sambal sotong while cooking.
- If you prefer a milder version, reduce the amount of sambal oelek or substitute with a sweet chili sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: varies
- Fat: 10g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: varies
- Protein: 22g
- Cholesterol: varies