Sotong Cincalok

Sotong Cincalok
Prepare ingredients.
Prepare 50 grams of sambal cincalok.
Cut 800-1000 grams of cleaned squid into pieces. Carve the skin of the squid crosswise (as shown in the picture).
Chop 1 red onion finely.
Chop 3 garlic cloves finely.
Peel off the outer leaves of the head of 1 stalk of lemon grass.
Chop the lemon grass finely.
Chop 3-5 kaffir lime leaves finely.
Heat 3 tablespoons of cooking oil in a wok.
Put squid chunks into the hot oil.
Stir-fry briefly.
Remove from the heat  and put aside.
Clean the wok.
Heat 2-3 tablespoons of cooking oil in the wok again.
Put chopped spice mixture into the hot oil.
Fry the spices until they start to get fragrant.
Add 50 grams of sambal cincalok. Continue stir-frying briefly.
Add the squid chunks.
Stir briefly.
Transfer to a plate or bowl.
Prepare servings.
Serve with cooked rice.


Sotong Cincalok is a squid dish; cooked in a classic Malay sauce named Sambal Cincalok.


800 grams cleaned squid (800-1000 grams)
50 grams sambal cincalok
1 red onion
3 cloves garlic
1 lemon grass (1 stalk)
3 kaffir lime leaves (3-5)
1 lime (optional)
5 tablespoons cooking oil