Sambal Sotong Petai
Lunch • Singapore
How to Make Sambal Sotong Petai (Traditional & Healthy Version)
Sambal Sotong Petai is a beloved Singaporean dish that brings together smoky, spicy sambal, tender sotong (squid), and the unique, nutty bitterness of petai beans (also known as stink beans). Found at many local hawker centres and kopitiams, this dish celebrates the Peranakan and Malay fusion influences that define Singapore's vibrant food scene. The fiery sambal, made with a blend of local spices, creates a deep, aromatic base that pairs perfectly with the squid's tender texture and the petai's crunch. In Singapore, Sambal Sotong Petai is commonly enjoyed over steamed rice for lunch, especially during festive occasions or weekend gatherings. Its bold flavours and colourful presentation make it a favourite among both young and old. While traditionally robust in oil and seasoning, this healthy version uses less oil and incorporates plant-based protein options to suit vegetarian diets, making it a guilt-free indulgence that fits well into a modern, health-conscious lifestyle. Experience the essence of Singapore hawker culture with every bite of this dish!
Ingredients(for 1 plate per person (with rice or as a side, kopitiam-style))
- 100g Petai beans (stink beans, sliced)
- 150g Firm tofu (cubed, replaces sotong for vegetarian version)
- 1 medium Red onion (sliced thinly)
- 4 Fresh red chillies (seeded, chopped)
- 5 Dried chillies (soaked, drained)
- 2 cloves Garlic (chopped)
- 1 tsp Belacan (fermented shrimp paste) (optional, omit for vegetarian/vegan) - optional
- 1 tbsp Tamarind paste (diluted in 2 tbsp water)
- 1 tbsp Low-sodium soy sauce (for seasoning)
- 1 tbsp Cooking oil (vegetable or canola oil)
- 1 tsp Sugar (to balance flavours)
- 1/2 tsp Salt (to taste)
Instructions
- 1
Prepare the sambal: Blend fresh and dried chillies, garlic, and red onion into a smooth paste.
5 minutes
Soak dried chillies in hot water for easier blending and milder heat.
- 2
Heat oil in a wok or frying pan over medium heat. Add the blended paste and belacan (if using). Stir-fry until fragrant and oil separates, about 5 minutes.
5 minutes
Keep stirring to prevent sambal from burning; adjust heat as needed.
- 3
Add tofu cubes and sauté gently for 2-3 minutes until lightly browned and coated with sambal.
3 minutes
Use firm tofu for best texture; pat dry before cooking to prevent splattering.
- 4
Add sliced petai beans and continue stir-frying for another 3 minutes.
3 minutes
Do not overcook petai to retain their crunch and nutrients.
Why This Dish is Healthy
This Sambal Sotong Petai recipe is a healthy choice because it uses less oil, swaps out animal protein for tofu, and features nutrient-dense ingredients like petai beans. The use of fresh spices adds flavour without excess sodium or calories. It’s high in protein, fiber, and micronutrients, supporting weight management and overall wellness.
Petai beans are rich in fiber, plant protein, and essential minerals like iron and potassium, making them an excellent addition to a balanced diet. Tofu provides a complete source of vegetarian protein and is low in saturated fat. Incorporating chillies, garlic, and onions boosts antioxidant content and supports immune health. This dish is also low in cholesterol and can be made gluten-free by using tamari instead of soy sauce.
Pro Tips
- 💡Tip 1: Use freshly sliced petai for the best aroma and texture.
- 💡Tip 2: Make the sambal paste in advance and freeze for quick meal prep.
- 💡Tip 3: Adjust chilli quantity based on your preferred spice level.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave before serving. Best enjoyed fresh.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
