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Sotong Keping Masak Sambal
Makan Tengah Hari • Malaysia
How to Make Sotong Keping Masak Sambal (Traditional & Healthy Version)
Sotong Keping Masak Sambal is a beloved Malaysian lunch dish featuring dried cuttlefish slices simmered in a spicy sambal sauce. This dish is a testament to Malaysia’s multicultural culinary heritage, combining Malay, Chinese, and Nyonya influences. The use of local ingredients like cili kering (dried chilies), bawang merah (shallots), and asam jawa (tamarind) brings depth and authentic flavor to the sambal. Traditionally served with steamed rice, Sotong Keping Masak Sambal offers a delightful balance of spiciness, sweetness, and tanginess that awakens the palate. The dish is especially popular in coastal communities where seafood is abundant, making it a staple during family gatherings and festive occasions. Its robust flavors and satisfying protein content make it a favorite among Malaysians seeking both nostalgia and nutrition. By focusing on healthier preparation methods and minimizing oil, this version ensures you can enjoy the rich taste of Sotong Keping Masak Sambal without compromising on your health goals. This dish is perfect for those who want to experience the heart of Malaysian cuisine while keeping their meals light and wholesome.
Bahan-bahan(untuk 1 medium plate with steamed rice)
- 100g Sotong keping (dried cuttlefish slices) (Soaked for 2 hours, drained)
- 8 pieces Cili kering (dried red chilies) (Soaked in hot water, seeds removed)
- 5 Bawang merah (shallots) (Peeled and sliced)
- 3 cloves Bawang putih (garlic) (Peeled)
- 1/2 tsp Belacan (fermented shrimp paste) (Optional for vegan, omit if needed) - pilihan
- 1 tbsp Asam jawa (tamarind paste) (Mixed with 2 tbsp water)
- 1 tsp Gula Melaka (palm sugar) (Finely chopped)
- 1 tbsp Minyak masak (cooking oil) (Preferably canola or sunflower)
- 1 Daun pandan (screwpine leaf) (Knotted) - pilihan
- 1/2 tsp Garam (salt)
- 1/2 cup Air (water)
Arahan
- 1
Soak sotong keping in water for at least 2 hours until softened. Drain and cut into bite-sized pieces.
5 minutes
Soaking longer reduces saltiness and makes the cuttlefish tender.
- 2
Blend cili kering, bawang merah, bawang putih, and belacan (if using) into a smooth paste.
5 minutes
Add a bit of water to help blend the sambal base evenly.
- 3
Heat minyak masak in a non-stick pan. Sauté the blended paste over medium heat until aromatic and the oil separates.
5 minutes
Stir often to prevent burning and bring out the sambal fragrance.
- 4
Add the pandan leaf and sotong keping. Stir well to coat the cuttlefish in sambal.
2 minutes
Pandan adds a subtle aroma to the sambal.
Kenapa hidangan ini sihat
This healthy version of Sotong Keping Masak Sambal uses minimal oil, lean seafood, and natural sweeteners like gula Melaka to reduce processed sugars. By incorporating plenty of aromatics and limiting sodium, it delivers strong flavors without excess calories. Ideal for calorie tracking, it supports heart health and weight management, making it perfect for a balanced Malaysian lunch.
Sotong Keping Masak Sambal is rich in lean protein from cuttlefish, which is low in fat and supplies essential amino acids. The sambal base provides antioxidants from chilies and shallots, while tamarind adds vitamin C and dietary fiber. Using minimal oil and omitting coconut milk (santan) helps keep the calorie count moderate. This dish is suitable for those seeking to maintain muscle mass and support metabolic health.
Petua
- 💡Tip 1: Soak sotong keping thoroughly to reduce saltiness and enhance texture.
- 💡Tip 2: Use fresh pandan and tamarind for authentic aroma and tang.
- 💡Tip 3: Avoid overcooking sotong to keep it tender, not rubbery.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid toughening the sotong. Sambal thickens on standing—add a splash of water when reheating if needed.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 200.0 kcal |
