Rahsia Sambal Sotong Kering Sedap | Follow rapat-rapat, raya nanti bole buat!

RESEPI SAMBAL SOTONG KERING / SAMBAL DRIED CUTTLEFISH RECIPE

Terima kasih kerana meonoton video ini. Di sini hakak cuba sediakan senarai bahan-bahan/resepi dalam bahasa Melayu & English sebagai rujukan untuk memasak nanti. Selamat memasak!
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Thank you for watching this video. Herewith I share the list of ingredient/recipe in Bahasa Melayu & English for your future reference. Happy cooking!

BAHASA MELAYU
Bahan & Cara Pengembangan Sotong:
500g Sotong Kering
185g/1 ketul Abu Chang(Bahan pelembut sotong)
1. Basuh dulu sotong kering dengan air yang bersih sebanyak 3 kali.
2. Sukatannya 1-2 ketul abu chang dengan air 10 liter. Jika nak gunakan air abu, rendam sotong dengan nisbah 1 air abu dan 10 air bersih (1:10).
3. Seterusnya rendam sotong kering tadi kedalam air yang telah kita sediakan semalaman. (Masa yang diperlukan untuk merendam sotong bergantung pada grade sotong kering.) Semakin rendah grade sotong, semakin kurang masa rendaman.
4. Selepas sotong direndam semalaman toskan sotong dan direndam pula kedalam air panas selama 1 jam atau direbus seketika untuk hasil yang terbaik.

video cara kembangkan sotong kering 👇👇👇👇
https://youtu.be/stZO7-iebH0
https://youtu.be/stZO7-iebH0
https://youtu.be/stZO7-iebH0

Disclaimer: Sebenarnya takde yg betul2 tepat nak dikongsi sebab grade sotong, tebal nipis, jenis sotong, dan saiz kecil besar sotong memainkan peranan jugak dlm masa mengembang.

Sambal:
2 biji bawang besar
1 kiub pati ikan bilis / 2 ibu jari belacan
1 sudu kecil pes asam jawa
7 senduk besar cili kisar
Garam
Gula

Bahan Kisar:
2 inci halia
7 ulas bawang putih
13 biji bawang merah

Bahan Tumis:
1 biji bawang merah
2 ulas bawang putih

Optional: 150g kacang tanah kisar
Selamat mencuba…

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Walau apapun pandangan dan pendapat anda, jom sama-sama kita meraikan jurang keperbezaan ini (sekiranya ada), demi kesejahteraan dan perpaduan sesama kita. Siapa yang masak, dialah yang makan...

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Enjoyyy!!!!!
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ENGLISH
Handling the Cuttlefish:
500g Dried Cuttlefish (in the video, we used Grade A)
185g/1 pc Abu Chang ( Food softener/developer)
1. Wash the cuttlefish 3 times with water.
2. Measurement: Mix 1-2 pcs abu chang with 10 liters of water. If using "air abu", use the ratio of 1 liters "air abu" for 10 liters of water (1:10).
3. Then, soak the cuttlefish overnight or 16 - 24 hours. (Depending of the type/grade of the cuttlefish) The lower the grade, the less time it will take to soak the cuttlefish.
4. Next step is rinse the cuttlefish and soak in hot water for 1 hour or boil it for 30 minutes.

Video on how to soften the dried squid 👇👇👇👇👇
https://youtu.be/stZO7-iebH0
https://youtu.be/stZO7-iebH0
https://youtu.be/stZO7-iebH0

Disclaimer: There will be different way to soften the cuttlefish due to the size, thickness, type of cuttlefish and more. This is what we used in this video.

Ingredient for Sambal:
2 pcs Onions
1 cubes Anchovies Stock / 2 inches Belacan (shrimp paste)
1 tsp Tamarind Paste
7 big spoon Grind Chile Paste
Salt
Sugar

Ingredient to grind :
2 inches Ginger
7 cloves Garlic
13 pcs Shallot

For saute:
1 pc Onion
2 cloves Garlic

Optional: 150g grind Groundnuts

Have fun cooking!!!

Qampung People's recipes, ingredients & cooking techniques may be the same and may also be different from the old way, the existing way, the express way, the slow way, the modern way, the traditional way, the international way, the latest way or the new way that has not been found yet.

Whatever your views and opinions, let us all celebrate this gap of difference (if any), for the sake of our well-being and unity.

Thank you so much for supporting "qampung people". May everyone of you always be healthy, happy and cheerful.

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Terima kasih.. Thank you.. Grazei.. Syukran.. Arigatōgozaimasu.. Kapkunkap.. Xièxiè.. Danke schön.. Gracias.. Bedankt.. Makaseh......

Enjoyyy!!!
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