Sotong Kicap Manis is a little sweet, sour and spicy – a heavenly combination of ingredients.  It’s a healthy and quick meal to prepare after a busy day..  🙂

Recipe adapted from The Malaysian Cuisine


  • abt 460g fresh or frozen baby squids, halved (or fresh large prawns, shelled and deveined)
  • ½ tsp turmeric powder
  • 1 large onion, quartered and finely sliced
  • 8 cloves garlic, peeled and finely chopped
  • 3-6 Thai bird’s eye chilies, finely chopped
  • 1 red chili, seeded and finely sliced
  • 2 tbsp tamarind juice
  • 2 tbsp (or ¼ cup) Indonesian kecap manis (sweet soy sauce)
  • salt to taste
  • 3 tbsp vegetable oil



    Serves 4
    Prep time ±15 mins
    Cook time ±20 mins
    Total time ±35 mins
total time


  1. Toss squids with turmeric powder and set aside.
  2. Heat oil in a wok over medium heat
  3. Add onion and fry till translucent, abt 3-5 mins.  Then add chillies and garlic, continue frying for another 2-3 mins.
  4. Then add in squids and fry for abt 3 mins, followed by tamarind juice and kecap manis immediately after. Stir to mix evenly.
  5. Let mixture come to the boil and cook for another 5 mins.
  6. Season with salt (to taste), remove from heat and serve immediately.

Delish with sliced cucumbers or tomatoes and steamed white rice.. 🙂


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