How to Make Chili Squid with Rice (Traditional & Healthy Version)
Chili Squid with Rice, or 'Sotong Cili dengan Nasi', is a beloved Malaysian lunch dish that showcases the vibrant flavors of the archipelago. This dish features tender squid stir-fried in a fragrant sambal chili paste, paired with fluffy steamed rice. It draws from Malaysia’s multicultural culinary heritage, fusing Malay, Chinese, and Indian influences, and is commonly served in homes and local eateries throughout the country. The use of local ingredients like lemongrass, pandan, and cili padi (bird’s eye chilies) elevates its aroma and taste, making it a true representation of Malaysian cuisine. Sotong, or squid, is a popular seafood in coastal regions, prized for its delicate texture and ability to absorb bold spices. This recipe is health-conscious, using lighter cooking methods and fresh herbs to deliver maximum flavor with minimal calories. Whether enjoyed at a bustling hawker stall or a family gathering, Chili Squid with Rice is both comforting and satisfying, making it a great lunch choice for anyone seeking authentic Malaysian food that fits a healthy lifestyle.
Ingredients
- 300g Squid (sotong) (cleaned, sliced)
- 2 cups White rice (steamed, use local rice for best taste)
- 5 Cili padi (bird's eye chili) (finely chopped)
- 2 Red chili (sliced)
- 3 cloves Garlic (minced)
- 2 Shallots (finely sliced)
- 1 stalk Lemongrass (serai) (bruised, finely chopped)
- 1 Pandan leaf (optional, for rice aroma)
- 1 tbsp Soy sauce (low sodium)
- 1 tbsp Cooking oil (preferably canola or sunflower)
- 1/2 tsp Salt (to taste)
- 1/2 tsp Sugar (optional, for balance)
- 2 stalks Spring onion (for garnish)
Step-by-step instructions
Step 1 · Cook the rice with pandan leaf for added aroma
Cook the rice with pandan leaf for added aroma. Wash rice, add water and pandan, and steam until fluffy.
Step 2 · Prepare the squid by cleaning and slicing into rings
Prepare the squid by cleaning and slicing into rings. Pat dry to remove excess moisture.
Step 3 · Blend or pound cili padi
Blend or pound cili padi, red chili, garlic, shallots, and lemongrass into a rough paste.
Step 4 · Heat oil in a wok
Heat oil in a wok. Sauté the chili paste until fragrant and oil separates. Stir gently to avoid burning.
Step 5 · Add squid rings to the wok
Add squid rings to the wok, stir-fry for 2-3 minutes. Add soy sauce, salt, and sugar. Cook until squid is just opaque.
Step 6 · Serve hot chili squid over steamed rice
Serve hot chili squid over steamed rice. Garnish with spring onion.
Step 7 · Optional: Pair with sliced cucumber or stir-fried vegetables for ex...
Optional: Pair with sliced cucumber or stir-fried vegetables for extra nutrition.
Why this recipe is healthy
Chili Squid with Rice is a healthy Malaysian lunch option because it balances lean seafood protein with wholesome grains and aromatic herbs. The recipe avoids heavy frying and excessive oils, focusing instead on steaming and stir-frying. Using local spices like lemongrass and chili boosts metabolism naturally. Serving the dish with vegetables and controlling portion sizes helps manage calories, making it suitable for calorie-conscious eaters.
A note on tradition
Chili Squid with Rice is popular in coastal regions like Penang and Johor, where fresh seafood is readily available. It is commonly eaten for lunch in Malaysian households and 'warung' eateries, especially during weekends and festive gatherings. While not tied to a specific festival, it reflects the everyday multicultural dining ethos of Malaysia, where spicy seafood dishes are celebrated.