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Sambal Sotong Kering

Name: Sambal Sotong Kering
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: Sambal Sotong Kering

Makan Tengah Hari • Malaysia

160

KCAL

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PROTEIN (G)

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CARBS (G)

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FAT (G)

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How to Make Sambal Sotong Kering (Traditional & Healthy Version)

Persediaan: 15 minit

Memasak: 20 minit

2 hidangan

Sederhana

Sambal Sotong Kering is a beloved Malaysian dish that showcases the country’s multicultural culinary spirit. Made with dried cuttlefish, this appetizing sambal combines the spicy, smoky flavors of dried chilies with the aromatic notes of garlic, shallots, and local ingredients like serai (lemongrass) and daun pandan. The dish hails from coastal regions, where seafood is abundant and forms a staple of the Malaysian diet. Sambal Sotong Kering is often served as a side to steamed rice, nasi lemak, or even in festive gatherings, making it an everyday favorite and a celebratory treat. What makes Sambal Sotong Kering stand out is its balance of heat, umami, and natural sweetness. The dried cuttlefish is soaked and simmered until tender, then enveloped in a rich sambal sauce that’s both fiery and deeply aromatic. This dish exemplifies the Malaysian love for robust flavors and the use of local spices. By using healthier cooking methods and reducing oil, this version preserves authenticity while catering to modern, health-conscious eaters. Sambal Sotong Kering is a testament to Malaysia’s culinary heritage, perfect for those seeking bold flavors with a nutritious twist.

Mesra diabetes Penurunan berat Mesra kanak-kanak

Alergen: seafood

Bahan-bahan(untuk 1 medium plate with rice)

100g Dried cuttlefish (sotong kering) (Soaked and cleaned)
8 pieces Red chili (dried) (Soaked, seeds removed)
4 Shallots (Bawang merah)
2 cloves Garlic (Bawang putih)
1 stalk Serai (lemongrass) (Bruised)
1 leaf Daun pandan (pandan leaf) (Tied into a knot) - pilihan
1 tablespoon Cooking oil (Preferably canola or sunflower)
1 teaspoon Tamarind paste (Asam jawa)
1 teaspoon Palm sugar (Gula Melaka, grated)
1/4 teaspoon Salt (To taste)
1/2 cup Water (For simmering)

Arahan

1
Soak the dried cuttlefish in warm water for at least 30 minutes until softened. Drain and cut into bite-sized strips.
5 minutes
The longer you soak, the more tender the sotong will be.
2
Blend soaked dried chilies, shallots, and garlic into a fine paste using a food processor.
5 minutes
Add a little water for easier blending.
3
Heat cooking oil in a non-stick pan. Sauté the spice paste with lemongrass and pandan leaf until fragrant and oil separates.
5 minutes
Use low heat to avoid burning the sambal.
4
Add the soaked cuttlefish strips. Stir-fry for 2-3 minutes to coat the sotong evenly with the sambal.
3 minutes
Ensure even coating for maximum flavor.

Kenapa hidangan ini sihat

This healthy recipe for Sambal Sotong Kering prioritizes lean protein, minimal oil, and natural ingredients. By skipping heavy coconut milk and deep-frying, it reduces saturated fat content. The inclusion of local herbs and spices boosts flavor without extra calories, making it ideal for weight management and a balanced Malaysian diet.

Sambal Sotong Kering is rich in protein from cuttlefish, which is low in fat and calories. The use of fresh herbs like serai and pandan adds antioxidants and vitamins, while chilies are high in vitamin C and capsaicin. By reducing oil and using natural sweeteners like palm sugar, this version keeps the dish lighter and heart-friendly. Tamarind provides dietary fiber and aids digestion, making this sambal not only flavorful but also nutritious.