• Prep Time 20 minutes
  • Cook Time 15 minutes
  • Serving For 6 people
  • Difficulty Easy

Recipe Description

An experienced cook of over 50 years, Makcik Salmiah Isa was the private cook for the late Tunku Abdul Rahman. Makcik Salmiah shares with us a repertoire of recipes she has accumulated over the years that has touched many hearts and warmed many bellies!

With great pleasure, we share with you the sixth recipe – ‘Sotong Cili Thai’ – from a series of 12 featuring our Trusted Brand partner, Salam Sauces.

Recipe Ingredient

  • 1 kg Squid (sotong), wash & cut into rings
  • To Marinate - Blend:
  • 1 inch old ginger
  • 4 cloves garlic
  • 1 red onion
  • 2 red chillies
  • For Sauce:
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 red onion, sliced
  • Salam Sos Berperisa Tiram
  • Salam Sos Cili Manis Perisa Thai
  • For Garnish:
  • 1 red chilli, sliced
  • coriander, chopped


  1. Dry cook the squid on the pan until squid starts to shrink in size & liquid is forming in the wok, around 3/4 cooked. Remove & set aside.
  2. Heat up oil in pan & stir fry the blended paste until aromatic. Add in all the sauces & salt, sugar for taste. Stir to incorporate & bring to a boil. (may adjust the amount of sugar to personal sweetness preference)
  3. Toss back the squid rings in the pan & mix well. Then add in onion & continue to stir for 5 mins or bring to a boil.
  4. Plate & garnish with coriander & sliced chillies.

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