Are you ready for a mouth-watering adventure in Malaysian cuisine? Look no further than the delightful resepi sambal sotong kering, a traditional dried squid sambal recipe that will delight your taste buds. This dish is known for its rich and spicy flavors, making it a favorite among spice lovers and seafood enthusiasts.
Sambal sotong kering is a popular dish in Malaysia, known for its unique combination of spices and dried squid. The squid is first marinated with a variety of spices, then cooked in a fiery sambal sauce until it becomes tender and flavorful. The result is a dish that is both spicy and savory, with a hint of sweetness from the squid. Sambal sotong kering is typically served as a main course or as a side dish with steamed rice or noodles.
Ingredients:
- 500g dried squid
- 5 shallots, finely chopped
- 5 cloves of garlic, minced
- 3 red chili peppers, sliced
- 2 tablespoons of tamarind paste
- 2 tablespoons of palm sugar
- 1 tablespoon of belacan (shrimp paste)
- 1 tablespoon of fish sauce
- 1 tablespoon of vegetable oil
- Salt to taste
Instructions:
- Soak the dried squid in warm water for 30 minutes to soften it. Drain and set aside.
- In a blender, blend the shallots, garlic, red chili peppers, tamarind paste, palm sugar, and belacan until smooth.
- Heat vegetable oil in a wok or frying pan over medium heat.
- Add the blended spice paste to the heated oil and cook until fragrant.
- Add the dried squid to the pan and stir-fry for about 5 minutes.
- Add fish sauce and salt to taste, then continue to stir-fry for another 5 minutes or until the squid is cooked and the sauce has thickened.
- Remove from heat and serve hot with steamed rice or noodles.
Nutrition:
Calories: 250
Protein: 20g
Fat: 10g
Carbohydrates: 20g
Fiber: 5g
Soaking the Dried Squid
Before cooking, it is important to soak the dried squid in warm water for 30 minutes. This step helps to rehydrate the squid and make it more tender when cooked. The warm water will soften the texture of the dried squid, allowing it to absorb the flavors of the marinade and sauce more effectively. After soaking, drain the squid and pat it dry before proceeding with the recipe.
Tips for Soaking Dried Squid:
- Use warm water, as it helps to speed up the rehydration process.- Ensure that the squid is fully submerged in the water.- Gently agitate the squid in the water to loosen any debris or impurities.- Soak the squid for at least 30 minutes, but if it is still too tough, you can extend the soaking time.
Blending the Spice Paste
The spice paste is the heart of the sambal sotong kering recipe, providing the dish with its bold and aromatic flavors. To create the perfect spice paste, blend together shallots, garlic, red chili peppers, tamarind paste, palm sugar, and belacan (shrimp paste) until smooth. This mixture will form the base of your sambal sauce, adding depth and complexity to the dish.
The Role of Each Ingredient in the Spice Paste:
- Shallots: Shallots lend a sweet and mild onion flavor to the paste.- Garlic: Garlic adds a pungent and savory taste to the spice paste.- Red Chili Peppers: Red chili peppers provide the heat and spiciness to the dish. Adjust the amount according to your spice tolerance.- Tamarind Paste: Tamarind paste contributes a tangy and slightly sour taste, balancing out the richness of the other ingredients.- Palm Sugar: Palm sugar adds a touch of sweetness to counterbalance the spiciness and acidity.- Belacan (Shrimp Paste): Belacan is a popular ingredient in Malaysian cuisine, known for its umami flavor. It adds depth and complexity to the spice paste.
Cooking the Squid
Now that you have your prepared squid and spice paste, it's time to bring them together in a delightful symphony of flavors. Heat vegetable oil in a wok or frying pan over medium heat, then add the blended spice paste. Cook the paste until it becomes fragrant, releasing all its aromatic compounds.
Stir-frying the Dried Squid:
- Add the soaked and drained dried squid to the pan and stir-fry for about 5 minutes. The high heat will help to seal in the flavors and give the squid a slightly charred and smoky taste.- Continuously stir the squid to ensure even cooking and to prevent it from sticking to the pan.- The squid will gradually become tender as it cooks. Be careful not to overcook it, as it can become rubbery and tough.- Add fish sauce and salt to taste. These ingredients will enhance the savory flavors of the dish.- Stir-fry for another 5 minutes or until the squid is fully cooked and the sauce has thickened to your desired consistency.
Serving Suggestions
Resepi sambal sotong kering is a versatile dish that can be enjoyed in various ways. It is traditionally served as a main course, accompanied by steamed rice or noodles. The spiciness and bold flavors of the dish pair wonderfully with the plainness of the rice or noodles, creating a harmonious balance of taste.
Accompaniments to Enhance the Dish:
- Sliced Cucumbers: Serve the sambal sotong kering with sliced cucumbers to provide a cool and refreshing contrast to the spiciness of the dish.- Lime Wedges: Squeeze some fresh lime juice over the sambal sotong kering just before eating to add a tangy and citrusy element to the flavors.- Sambal Belacan: For those who enjoy extra heat, serve the dish with a side of sambal belacan, a spicy chili paste made with shrimp paste. This condiment will intensify the spiciness and elevate the overall taste of the dish.
Variations and Tips
Adjusting the Spice Level
If you prefer a milder sambal sotong kering, you can reduce the amount of red chili peppers used or remove the seeds before slicing them. This will help to tone down the spiciness of the dish without compromising its flavor profile. Remember, it's all about finding the perfect balance of heat and taste that suits your palate.
Storing and Reheating
If you have leftovers, store them in an airtight container in the refrigerator. Sambal sotong kering can be reheated in a microwave or on the stovetop. To prevent it from drying out, add a little water or oil while reheating. It is best to consume the leftovers within 2-3 days for optimal taste and freshness.
Exploring Regional Variations
Sambal sotong kering may have different variations across different regions in Malaysia. Each region may have its own unique twist on the recipe, incorporating local ingredients and cooking techniques. If you have the opportunity, try different versions of the dish to experience the diverse flavors and culinary traditions of Malaysia.
Trying Different Seafood
While sambal sotong kering traditionally uses dried squid, you can experiment with different types of seafood to create your own variation of the dish. Shrimp, clams, or even fish fillets can be substituted for the squid, allowing you to explore different flavor profiles and textures. The key is to choose seafood that can withstand the robust flavors of the sambal sauce.