Resepi Sotong Goreng Berlada

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Sotong Goreng Berlada: A Malaysian Seafood Delight

Sotong goreng berlada, or spicy fried squid, is a popular Malaysian dish known for its deliciously spicy and savory flavor. The squid is tender and juicy, perfectly complemented by a fiery, flavorful chili sauce. This recipe is relatively easy to make, perfect for a weeknight meal or a special occasion. Let's dive into how to create this mouthwatering Malaysian classic!

Ingredients You'll Need:

This recipe yields approximately 4 servings. Adjust quantities as needed.

• For the Squid:

  • 500g fresh squid, cleaned and cut into rings
  • 1 tbsp cornstarch
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp vegetable oil

• For the Chili Sauce:

  • 6-8 red chilies, finely chopped (adjust to your spice preference)
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 shallots, finely chopped
  • 2 tbsp shrimp paste (belacan), optional but highly recommended for authentic flavor
  • 3 tbsp vegetable oil
  • 2 tbsp fish sauce (ikan bilis)
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • ½ cup water
  • 1 stalk of lemongrass, bruised and chopped (optional, for added aroma)

Step-by-Step Instructions:

Preparing the Squid:

1. Clean the Squid: Thoroughly clean the squid, removing the innards and the quill. Rinse well and pat dry. Cut into rings of your desired thickness.
2. Marinate the Squid: In a bowl, combine the squid rings with cornstarch, salt, and pepper. Mix well to ensure the squid is evenly coated.

Making the Chili Sauce:

1. Sauté Aromatics: Heat 3 tbsp vegetable oil in a wok or large frying pan over medium heat. Add the chilies, garlic, ginger, shallots, and lemongrass (if using). Sauté until fragrant, about 2-3 minutes. If using belacan, add it now and stir-fry until fragrant (about 1 minute). Be careful not to burn the belacan.
2. Simmer the Sauce: Add fish sauce, sugar, and water. Bring to a simmer and cook for about 5 minutes, or until the sauce has slightly thickened. Stir in lime juice.

Frying the Squid:

1. Deep Fry (Recommended): Heat 2 tbsp vegetable oil in a wok or deep fryer to medium-high heat. Carefully add the marinated squid rings and fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
2. Shallow Fry (Alternative): If you prefer not to deep fry, you can shallow fry the squid in a pan with a little oil until cooked through and slightly crispy.
3. Combine and Serve: Add the fried squid to the chili sauce and toss gently to coat. Serve hot with steamed rice.

Tips for the Best Sotong Goreng Berlada:

• Freshness is Key: Using fresh squid is crucial for the best flavor and texture.
• Adjust the Spice Level: Adjust the number of chilies according to your spice preference.
• Don't Overcook the Squid: Overcooked squid will be tough. Fry until just golden brown and tender.
• Garnish: Garnish with some chopped spring onions or coriander leaves for extra flavor and visual appeal.

Serving Suggestions:

This delicious dish is best served with steamed white rice. You can also pair it with other Malaysian sides like acar (pickled vegetables) or a simple salad.

This resepi sotong goreng berlada is a fantastic way to enjoy squid. The combination of crispy squid and spicy, flavorful chili sauce is truly irresistible! Give it a try and enjoy the taste of Malaysia in your own kitchen. Selamat Mencuba! (Happy Cooking!)