Are you a fan of Malaysian cuisine? If so, you're in for a treat with this mouthwatering recipe for sotong masak kicap berempah. This traditional dish is loved by many for its unique blend of spices and rich flavors. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will surely impress your taste buds.
Sotong masak kicap berempah, also known as spicy soy sauce squid, is a popular Malay dish that combines tender squid with a fragrant mix of spices and a savory soy sauce. The squid is cooked to perfection, allowing it to absorb all the delightful flavors of the dish. This dish is often served with steamed rice or as a side dish for a hearty meal.
Ingredients:
- 500g squid, cleaned and cut into rings
- 2 tablespoons cooking oil
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 red chili, sliced
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
- Water
Instructions:
- Heat the cooking oil in a wok or frying pan over medium heat.
- Add the sliced onion, minced garlic, and sliced red chili. Stir-fry until the onion becomes translucent and fragrant.
- Add the squid rings and cook for a few minutes until they turn opaque.
- In a small bowl, mix together the soy sauce, fish sauce, sugar, turmeric powder, chili powder, and salt.
- Pour the sauce mixture into the wok and stir well to coat the squid evenly.
- Add a splash of water to the wok and cover with a lid. Simmer for about 10 minutes, or until the squid is tender.
- Remove the lid and continue to cook for a few more minutes to allow the sauce to thicken.
- Once the squid is cooked and the sauce has thickened, remove from heat.
- Serve hot with steamed rice or as a side dish.
Nutrition:
Here is the approximate nutritional information per serving:
- Calories: 150
- Protein: 15g
- Fat: 5g
- Carbohydrates: 10g
- Sugar: 2g
- Sodium: 500mg
Preparing the Squid
Before you start cooking, it's important to properly prepare the squid. First, ensure that the squid is cleaned thoroughly, removing any innards and beak. Rinse the squid under cold water to remove any residual salt or sand. Once cleaned, cut the squid into rings of your desired thickness. Some people prefer thicker rings, while others prefer thinner ones. Cutting the squid into rings allows for even cooking and ensures that each piece absorbs the flavors of the dish.
Cleaning the Squid
To clean the squid, start by holding the body in one hand and gently pulling the head away from the body. This should remove the innards and beak. Discard these parts. Next, rinse the squid under cold water, making sure to remove any residual sand or salt. You can also use a small brush to clean the exterior of the squid. Once clean, pat the squid dry with a paper towel before cutting it into rings.
Cutting the Squid
To cut the squid into rings, lay the squid flat on a cutting board. Using a sharp knife, make a horizontal cut just below the eyes and tentacles. This will separate the head from the body. Set the head aside, as it can be used to make a delicious stock or broth. Take the body of the squid and slice it into rings of your desired thickness. Remember that the rings will shrink slightly during cooking, so it's best to cut them slightly thicker than your desired final size.
Stir-Frying the Aromatics
One of the keys to achieving the flavorful taste of sotong masak kicap berempah is stir-frying the aromatics. The combination of onion, garlic, and red chili adds a depth of flavor and aroma to the dish. The heat from the cooking oil helps release the natural oils and compounds in these ingredients, intensifying their flavors.
Heating the Cooking Oil
Start by heating the cooking oil in a wok or frying pan over medium heat. Allow the oil to heat up for a minute or two until it shimmers slightly. This is an indication that the oil is hot enough to start cooking the aromatics. Swirl the oil around the pan to ensure that it coats the bottom evenly.
Adding the Sliced Onion, Minced Garlic, and Sliced Red Chili
Once the oil is hot, add the sliced onion, minced garlic, and sliced red chili to the wok. Stir-fry the ingredients for a few minutes until the onion becomes translucent and fragrant. The heat from the oil will help soften the onion and garlic, releasing their flavors and aromas. The red chili adds a hint of spiciness to the dish, but you can adjust the amount according to your preference.
Cooking the Squid
Now that the aromatics are fragrant, it's time to add the star ingredient - the squid. Cooking the squid just right is crucial to ensure that it remains tender and doesn't become rubbery. The goal is to cook the squid until it turns opaque and is no longer translucent.
Adding the Squid Rings
Gently add the squid rings to the wok, ensuring that they are spread out evenly. Stir-fry the squid for a few minutes until they turn opaque. Be careful not to overcook the squid, as it can become tough and chewy. The cooking time may vary depending on the size of the squid rings, so keep a close eye on them as they cook.
Testing for Doneness
To determine if the squid is cooked, remove a piece from the wok and cut it in half. The center of the squid should be white and opaque, indicating that it is cooked through. If the center is still slightly translucent, return the squid to the wok and cook for another minute or two. It's better to slightly undercook the squid, as it will continue to cook in the sauce later on.
Creating the Sauce
The sauce is what gives sotong masak kicap berempah its distinct flavor. It's a combination of soy sauce, fish sauce, sugar, turmeric powder, chili powder, and salt. This flavorful sauce coats the squid evenly, infusing it with a delicious blend of sweet, savory, and spicy notes.
Mixing the Sauce Ingredients
In a small bowl, mix together the soy sauce, fish sauce, sugar, turmeric powder, chili powder, and salt. Stir the ingredients until they are well combined and the sugar has dissolved. The soy sauce adds a savory and slightly salty taste, while the fish sauce contributes a unique umami flavor. The turmeric powder gives the dish its vibrant yellow color, while the chili powder adds a hint of spiciness. Adjust the amount of chili powder according to your preference for heat.
Simmering and Thickening the Sauce
Now that the squid is cooked and the sauce is prepared, it's time to bring all the flavors together. Simmering the squid in the sauce allows it to absorb the flavors and become even more tender. As the sauce simmers, it will reduce slightly and thicken, coating the squid in a luscious glaze.
Add the Sauce Mixture to the Wok
Pour the sauce mixture into the wok with the cooked squid. Use a spatula or wooden spoon to stir well, ensuring that the squid is evenly coated in the sauce. The sauce will seep into the squid, infusing it with its flavors. The combination of spices and seasonings will create a tantalizing aroma that will make your mouth water.
Simmering the Squid
Add a splash of water to the wok to create some steam and moisture. This will help prevent the squid from drying out and keep it tender. Cover the wok with a lid to trap the heat and simmer the squid for about 10 minutes, or until it becomes tender. The simmering process allows the squid to absorb the flavors of the sauce and become infused with all the aromatic spices.
Removing the Lid and Thicken the Sauce
After the squid has simmered for about 10 minutes, remove the lid from the wok. Increase the heat slightly and continue to cook the squid for a few more minutes, stirring occasionally. This will help evaporate any excess liquid and thicken the sauce. The sauce should become glossy and coat the squid beautifully, creating a mouthwatering glaze.
Serving and Enjoying
Now that your sotong masak kicap berempah is ready, it's time to serve and enjoy this delicious dish. The tender squid, coated in a flavorful sauce, pairs perfectly with steamed rice or as a side dish for a complete meal.
Serving Suggestions
Transfer the sotong masak kicap berempah to a serving dish or individual plates. Garnish with some fresh cilantro or chopped spring onions for a pop of color and added freshness. This dish is versatile and can be enjoyed in various ways. Serve it with steamed rice for a satisfying main course, or as a side dish alongside other Malaysian favorites like nasi lemak or rendang. The flavorful sauce also complements noodles, making it a great addition to a stir-fry or noodle dish.
Enjoying the Flavors
As you take your first bite of sotong masak kicap berempah, savor the explosion of flavors in your mouth. The tender squid, infused with the aromatic spices and savory sauce, is a delight to the taste buds. The combination of sweet, savory, and slightly spicy flavors will leave you wanting more. Each bite is a symphony of tastes and textures that will transport you to the vibrant streets of Malaysia.
So, what are you waiting for? Try your hand at making sotong masak kicap berempah and indulge in the flavors of Malaysian cuisine. Whether you're cooking for yourself or hosting a dinner party, this recipe is sure to impress. Gather your ingredients, follow the step-by-step instructions, and get ready to enjoy a delicious and flavorful meal!