Brown squid/sotong and asparagus sambal (gravy)

4 servings
20 min
25 min


Number of serving: 4
300g brown sotong/squid- cut into medium size pieces

6 sticks (abt 130g) asparagus - cut into 1 inch or 1/2 inch length

1 kunyit/turmeric leaf - cut into long pieces

1/2 lime - extract juice

5 tbsp oil

salt and sugar to taste

To Blend/Ground:

6 red chillies

5 shallots

5 birds eye chillies (chilly padi) - optional


  • When oil is heated, fry the blended ingredients. Stir and cook until the oil floats.
    Add in the asparagus as well as 1/4 cup water. Cook until the veg becomes semi-soft.
    Next goes in the squid/sotong as well as sugar (1 tsp), lime juice and salt to taste. Stir and let it cook for another 3-4 mins.
    Lastly, add the turmeric/kunyit leaves, stir to combine and remove from heat.


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