Sotong Pesemal

A favourite among Indonesian locals, this squid dish combines coconut milk, tamarind, lemongrass and galangal for mouth-watering results
Sotong Pesemal
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Cooking Time
20 mins


  • 1kg squid cut into squares and sliced
  • A little oil for sautéing
  • 1 red chilli, cut in half
  • 1 green chilli, cut in half
  • 2 tomatoes, cut in half

Ingredients to be blended:

  • 8 cloves red onion
  • 2 cloves garlic
  • 7 red chilli
  • 5 birds-eye chili
  • 6 candlenut
  • 2cm turmeric, fresh
  • 2cm ginger
  • 2 lemongrass stalks, crushed
  • 1 cm galangal, crushed
  • 1 piece of turmeric leaves, thinly sliced
  • 2 tsp. Javanese sugar
  • salt to taste
  • 3 nos. tamarind slices
  • 2 cups thick coconut milk


1. Heat oil and sauté lemongrass with galangal and blended ingredients until fragrant.

2. Add coconut milk and tamarind slices, simmer until it thickens.

3. Mix in the squid, Javanese sugar, salt and chilli, tomatoes and sliced turmeric leaves.

4. Serve immediately

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