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.
Ingredients
- 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)
- 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)
- 1/2 tsp Garam (salt)
- 1/2 cup Air (water)
Step-by-step instructions
Step 1 · Soak sotong keping in water for at least 2 hours until softened
Soak sotong keping in water for at least 2 hours until softened. Drain and cut into bite-sized pieces.
Step 2 · Blend cili kering
Blend cili kering, bawang merah, bawang putih, and belacan (if using) into a smooth paste.
Step 3 · Heat minyak masak in a non-stick pan
Heat minyak masak in a non-stick pan. Sauté the blended paste over medium heat until aromatic and the oil separates.
Step 4 · Add the pandan leaf and sotong keping
Add the pandan leaf and sotong keping. Stir well to coat the cuttlefish in sambal.
Step 5 · Pour in the asam jawa extract
Pour in the asam jawa extract, gula Melaka, and water. Simmer uncovered until the sambal thickens and sotong is tender.
Step 6 · Season with garam
Season with garam. Taste and adjust seasoning or sweetness as needed.
Step 7 · Remove pandan leaf and serve Sotong Keping Masak Sambal hot with st...
Remove pandan leaf and serve Sotong Keping Masak Sambal hot with steamed rice.
Why this recipe is healthy
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.
A note on tradition
Sotong Keping Masak Sambal is especially popular along the west coast of Peninsular Malaysia, from Penang to Melaka. It reflects the multicultural influences of Malay and Peranakan kitchens, where sambal-based dishes are a staple. Traditionally enjoyed during lunch or as part of a family spread, it’s also served during festive gatherings and communal meals to celebrate seafood bounty.