Thermomix® Tutorials – Sambal Hijau with Pilot Kitchen

We are back with another exciting tutorial from Pilot Kitchen! Pilot Kitchen is helmed by talented young chefs and is a culinary hub for the chefs to explore new food.

In this tutorial, Chefs Sebastian and Kesh will prepare Sambal Hijau using the Thermomix®, a versatile multi-purpose sauce perfect for Southeast Asian cuisine. This spicy green chili paste blends spicy, sour, and savory flavors that will tantalize your taste buds. The best part? It pairs perfectly with various proteins, making it a versatile addition to any dish.

Chefs Sebastian and Kesh will guide you through making two delicious squid dishes using the Thermomix® to pair with Sambal Hijau:

  • Stir-Fried Squid: A quick and easy recipe that highlights the tender and juicy texture of the squid.
  • Crispy Deep-Fried Squid: A crunchy, addictive twist that will make you want to snack all day!

About the Chefs:
Sebastian Kok:
Sebastian was cooking Western Hawker food before he came to Pilot kitchen. He’s inspired to create and cook with existing ingredients, favourite flavours and current interests that catch his eye — from shows to chats he has with friends. He currently runs the bar side, and getting to chat with customers is one of his favourite pastimes.

Nikesh Nath:
With a wealth of culinary experience under his belt, Kesh is a seasoned chef who excels in crafting dishes that delight the palate. Having honed his skills in a variety of settings, from friendly bistros to Michelin-star restaurants, he believes that precision, presentation, and the perfect balance of creative flavors and quality taste are the keys to a truly exceptional culinary experience

Sambal Hijau with Squid
Sambal Hijau with Squid

Sambal Hijau with Squid


  • 150g shallot
  • 100g garlic  
  • 75g green chilli
  • 1.5 tbsp shrimp paste
  • 55g vegetable oil
  • 75g spring onion  
  • 1 tbsp honey
  • 1 tbsp lemon Juice 
  • 120g of squid, sliced ( 3 cm thickness)
  • Salt to taste
  • Red chili for garnish


  1. Place shallots, garlic, green chili, and shrimp paste into the mixing bowl and blend for 5 seconds / speed 5. Scrape down the sides.
  • Add oil into the mixing bowl and cook for 1 min/ 100°C /Speed 1.
  • Add spring onions and blend for 30 seconds/Speed 5 or until paste is smooth. Scrape down the sides and cook the mixture for 3 mins / 100 °C / Speed 1.
  • Add honey and lemon juice. Blend for 10 seconds/ speed 3 to incorporate ingredients.
  • Add squid and salt into the mixing bowl and cook for 4 mins/100°C/Speed Spoon. Garnish and serve.

Tip: The Sambal Hijau can be used for other proteins like chicken or seafood. The paste can also be added to sauces or aioli to drizzle on salads and other dishes.

Sambal Hijau with Crispy Fried Squid
Sambal Hijau with Crispy Fried Squid

Sambal Hijau with Crispy Fried Squid


  • 20g glutinous rice flour
  • 5g Baking powder 
  • 20g plain flour  
  • 120g Hotaru Ika or Squid
  • 200g Sambal Hijau
  • 300g of vegetable oil


  1. Place glutinous rice flour, baking powder and plain flour in a large bowl, mix well, and dust the squid in the mixture.
  2. In a deep fryer or pot, add the oil and heat the oil to 170°C. Fry the battered squid until it’s golden brown. Serve hot with sambal hijau.