Master the Art of Resepi Masak Sotong Katak: A Comprehensive Guide to Squid Frog Delicacy

Embark on a culinary adventure with our comprehensive guide to resepi masak sotong katak, the tantalizing dish that combines the succulent flavors of squid and frog. This step-by-step guide will empower you to create this exquisite delicacy in the comfort of your own kitchen, impressing your loved ones with your culinary prowess.


*Squid Frog Recipe (Resepi Masak Sotong Katak) is a popular seafood dish in Southeast Asia, particularly in Malaysia and Indonesia. It is a delicious and flavorful dish that is often served with rice or noodles.This guide will provide you with a step-by-step recipe on how to make Squid Frog Recipe (Resepi Masak Sotong Katak).

The recipe is easy to follow and can be made in under 30 minutes.


  • 1 pound squid, cleaned and cut into rings
  • 1/2 pound frog legs, cleaned and cut into pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon cooking oil


Resepi masak sotong katak

To create a delectable stir-fried squid dish, you’ll need a combination of fresh ingredients that complement each other’s flavors and textures.

The main ingredients form the core of the dish, providing the protein and substance. Seasonings add depth and complexity to the taste, while vegetables contribute freshness, crunch, and essential nutrients.

Main Ingredients, Resepi masak sotong katak

  • 500 grams fresh squid, cleaned and cut into rings
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated


  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground white pepper


  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 carrot, sliced
  • 1/2 cup snow peas


Masak sotong cili manis kering temptations lives its name kuali

Preparing the delectable Sotong Katak requires an array of essential and optional equipment. Each tool serves a specific purpose, ensuring a seamless and efficient cooking process.

Essential Equipment

  • Wok or large skillet:A well-seasoned wok or skillet provides ample space for stir-frying the ingredients, allowing for even heat distribution and preventing sticking.
  • Spatula or wooden spoon:Essential for tossing and stirring the ingredients, ensuring they cook evenly without breaking apart.
  • Sharp knife:A sharp knife is crucial for slicing the sotong and vegetables into uniform pieces, ensuring consistent cooking times.
  • Measuring cups and spoons:Accurate measurements are vital for achieving the perfect balance of flavors. Measuring cups and spoons ensure precise quantities of ingredients.
  • Colander:A colander is used to drain excess liquid from the sotong and vegetables after boiling or blanching.

Optional Equipment

  • Mortar and pestle:A mortar and pestle is an excellent tool for grinding spices and creating a flavorful paste for the marinade.
  • Deep fryer:If you prefer a crispy texture for your sotong, a deep fryer can be used to achieve this result.
  • Grill:Grilling the sotong is another option, infusing it with a smoky flavor and adding an extra layer of complexity.


To begin preparing the squid, start by cleaning and cutting it. Once the squid is cleaned and cut, it’s time to prepare the marinade. Marinating the squid in a mixture of soy sauce, garlic, ginger, and sesame oil adds flavor and tenderizes it.

After marinating for at least 30 minutes, the squid is ready to be cooked.

To cook the squid, heat a wok or large skillet over high heat. Add a drizzle of oil and the marinated squid. Stir-fry for 2-3 minutes, or until the squid is cooked through. Once cooked, remove the squid from the heat and set aside.

Handling the Squid

  1. Rinse the squid under cold running water.
  2. Pull the head and tentacles away from the body.
  3. Remove the ink sac and any other internal organs.
  4. Cut the body into rings.
  5. Cut the tentacles into smaller pieces.

Preparing the Marinade

  • In a bowl, combine the soy sauce, garlic, ginger, sesame oil, and black pepper.
  • Add the squid to the marinade and stir to coat.
  • Cover the bowl and refrigerate for at least 30 minutes.

Cooking the Squid

  • Heat a wok or large skillet over high heat.
  • Add a drizzle of oil and the marinated squid.
  • Stir-fry for 2-3 minutes, or until the squid is cooked through.
  • Remove the squid from the heat and set aside.


The cooking process involves pan-frying and braising the sotong katak.

The heat settings and cooking times vary depending on the size and quantity of the sotong katak being cooked. As a general guideline, follow these steps:


  • Heat a large skillet or wok over medium-high heat.
  • Add oil and swirl to coat the pan.
  • Add the sotong katak and cook for 2-3 minutes per side, or until browned.


  • Reduce heat to medium-low.
  • Add the sauce ingredients to the pan.
  • Bring to a simmer and cook for 10-15 minutes, or until the sotong katak is tender and the sauce has thickened.

Special techniques:

  • To ensure even cooking, turn the sotong katak frequently during pan-frying and braising.
  • Do not overcook the sotong katak, as it will become tough.

注意事项 (precautions):

  • Use a well-seasoned skillet or wok to prevent sticking.
  • Be careful when adding the sauce ingredients, as they may splatter.
  • Adjust the cooking times and heat settings as needed, depending on the size and quantity of the sotong katak being cooked.

Garnishing and Presentation

Elevate the visual appeal of your sotong katak with tasteful garnishes and presentation techniques.

Consider using vibrant colors and textures to create a visually striking dish. For example, sprinkle chopped green onions or cilantro over the sotong katak for a pop of color and freshness.

Plating Techniques

  • Arrange the sotong katak on a bed of jasmine rice or noodles for a traditional presentation.
  • For a more contemporary look, plate the sotong katak on a bed of sautéed vegetables, such as bell peppers and onions.
  • Use a ring mold to create a cylindrical shape for the sotong katak, then fill the center with a contrasting sauce or garnish.

Serving Suggestions

  • Serve the sotong katak as a main course with steamed rice or noodles.
  • Offer it as an appetizer or side dish with dipping sauces, such as soy sauce or chili sauce.
  • Consider garnishing the sotong katak with lime wedges or lemon slices for a refreshing touch.

Variations: Resepi Masak Sotong Katak

The versatility of stir-fried cuttlefish allows for experimentation with different ingredients and cooking techniques to suit various tastes and preferences.

Here are some popular variations to explore:

Alternative Ingredients

  • Cuttlefish Size:Use larger or smaller cuttlefish depending on the desired texture and portion size.
  • Vegetables:Add other vegetables like bell peppers, carrots, or celery for added crunch and flavor.
  • Sauce:Substitute the oyster sauce with other sauces such as hoisin sauce, teriyaki sauce, or a simple soy sauce mixture.
  • Spices:Experiment with different spices like chili flakes, paprika, or cumin to enhance the flavor profile.

Tips and Techniques

Cooking sotong katak is a culinary art that requires precision and a few secret techniques to achieve the perfect dish. Here are some valuable tips and techniques to enhance your cooking process and elevate the flavor of your sotong katak:

Tenderizing the Squid:Squid can sometimes be tough, but a few simple steps can help tenderize it. Use a meat mallet or rolling pin to gently pound the squid, breaking down the fibers. You can also marinate the squid in a mixture of lemon juice, olive oil, and herbs for at least 30 minutes before cooking.

Choosing the Right Squid

  • Select fresh squid with firm, white flesh and clear eyes.
  • Avoid squid with yellow or discolored flesh, as this indicates spoilage.
  • Choose smaller squid for a more tender texture.

Cleaning the Squid

  • Remove the head and tentacles from the body.
  • Pull out the quill (a thin, transparent bone) from the body.
  • Remove the ink sac and discard it.
  • Rinse the body and tentacles thoroughly under cold water.

Cooking the Squid

  • Cook the squid over high heat to prevent it from becoming rubbery.
  • Do not overcook the squid, as it will become tough.
  • If using frozen squid, thaw it completely before cooking.

Seasoning the Squid

  • Use a variety of spices and herbs to season the squid, such as garlic, ginger, chili peppers, and lemongrass.
  • Do not over-season the squid, as this can overpower the delicate flavor.
  • Add salt and pepper to taste.

Serving the Squid

  • Serve the squid hot with your favorite dipping sauce.
  • Garnish with fresh herbs or vegetables.
  • Enjoy the delicious and tender sotong katak!

Conclusive Thoughts

As you master the art of resepi masak sotong katak, you’ll not only savor the delectable flavors but also impress your family and friends with your culinary expertise. Embrace the joy of cooking and relish the memories created around this beloved dish.

Query Resolution

What is the secret to achieving a tender and flavorful sotong katak?

Marinating the squid and frog in a flavorful blend of spices and herbs overnight is key to infusing them with rich taste and ensuring tenderness.

Can I substitute other ingredients for squid or frog?

While squid and frog are the traditional ingredients, you can experiment with cuttlefish or chicken as alternatives, keeping in mind that the taste and texture may vary.

How can I enhance the presentation of my resepi masak sotong katak?

Garnish your dish with fresh herbs like cilantro or spring onions, and consider serving it on a bed of aromatic rice or noodles to elevate its visual appeal.