Sotong Cili Thai (Thai Chilli Squid)


  • 1 kg squid (sotong), washed and sliced into rings
  • 2 red onions, sliced
  • cooking oil


  • 1 inch old ginger
  • 2 red chillies
  • 4 cloves garlic
  • 1 red onion


  • Salam Sos Berperisa Tiram
  • Salam Sos Cili Manis Perisa Thai
  • ½ tsp salt
  • 1 tsp sugar


  • 1 red chilli, sliced
  • coriander


  1. Dry cook the squid on a pan until squid starts to shrink in size and liquid is forming, around 3/4 cooked. Remove and set aside.
  2. Heat up oil in a pan and stir fry the blended paste until aromatic. Add in all the sauces, stir to incorporate and bring to a boil.
  3. Toss back the squid rings in the pan and mix well. Then add in onions and continue to stir for 5 minutes or bring to a boil.
  4. Plate and garnish with red chilli and coriander. Serve hot.