Resepi Sotong Masak Kicap Sheila Rusly: A Culinary Delight for Seafood Lovers

Indulge in the tantalizing flavors of resepi sotong masak kicap sheila rusly, a delectable dish that showcases the perfect harmony of squid and savory sauce. This culinary masterpiece, brought to you by the renowned chef Sheila Rusly, promises an unforgettable gastronomic experience.

As we delve into the intricacies of this dish, you’ll discover the secret behind its irresistible taste and aroma. From the carefully selected ingredients to the meticulous cooking process, every aspect of this recipe has been crafted with precision to deliver a truly exceptional culinary experience.

Recipe Overview

Sotong masak kicap, a beloved Malaysian dish, tantalizes taste buds with its savory and aromatic flavors. This delectable dish features tender squid cooked in a flavorful sauce made with soy sauce, spices, and herbs. The preparation and cooking process is straightforward, making it a perfect choice for home cooks seeking a quick and delicious meal.

Cooking Process

To begin, clean and cut the squid into bite-sized pieces. Heat oil in a large skillet or wok and sauté the squid until it turns opaque. Add the chopped onions, garlic, ginger, and chili peppers and cook until softened. Stir in the soy sauce, oyster sauce, and other seasonings and bring to a boil.

Reduce heat, cover, and simmer for 10-15 minutes, or until the squid is cooked through and the sauce has thickened.

Estimated Time

Preparation time: 15-20 minutes

Cooking time: 10-15 minutes

Ingredients and their Roles

The success of any dish lies in the quality and balance of its ingredients. In this recipe, each ingredient plays a specific role in creating the harmonious flavors and textures that define sotong masak kicap.

Let’s take a closer look at the ingredients and their essential contributions to this delectable dish:

Ingredients and their Roles Table

Ingredient Quantity Unit of Measurement Role in the Recipe
Sotong (squid) 1 kg The star ingredient, providing the main protein and chewy texture.
Onion 2 Medium Adds a sweet and aromatic base to the dish.
Garlic 5 cloves Provides a pungent and savory flavor.
Ginger 1 thumb Adds a warm and slightly spicy note.
Chili padi 5 Brings a fiery kick to the dish.
Soy sauce 1/2 cup Provides a salty and umami flavor, enhancing the overall taste.
Dark soy sauce 1/4 cup Adds a rich, caramelized color and deepens the flavor.
Sugar 1/4 cup Balances the saltiness and adds a touch of sweetness.
Sesame oil 1 tablespoon Enhances the aroma and adds a nutty flavor.

Step-by-Step Cooking s

To create a delicious and flavorful sotong masak kicap, follow these detailed steps:

Remember to use a large enough wok or pan to accommodate the ingredients comfortably and prevent overcrowding.

Preparing the Sotong

  • Rinse the sotong thoroughly under cold running water to remove any impurities or sand.
  • Remove the head, tentacles, and innards of the sotong. Discard the head and innards, but reserve the tentacles for later use.
  • Cut the sotong body into bite-sized rings or strips.

Frying the Sotong

  • Heat a wok or large pan over medium-high heat. Add a generous amount of oil and swirl to coat the surface.
  • Once the oil is shimmering, add the sotong rings or strips and fry until they turn golden brown and slightly crispy on the edges, about 2-3 minutes.
  • Remove the sotong from the wok and set aside on a plate lined with paper towels to drain excess oil.

Preparing the Sauce

  • In the same wok or pan, add the chopped onion and garlic and sauté until softened and fragrant, about 2 minutes.
  • Add the sliced red chili peppers (if using) and sauté for another minute, or until fragrant.
  • Pour in the soy sauce, oyster sauce, sugar, and water. Stir to combine and bring to a simmer.
  • Add the reserved sotong tentacles and simmer for 2-3 minutes, or until they are cooked through.

Combining the Sotong and Sauce

  • Return the fried sotong rings or strips to the wok or pan with the sauce.
  • Stir gently to combine and coat the sotong with the sauce.
  • Continue to simmer for another 2-3 minutes, or until the sauce has thickened and the sotong is fully coated and flavorful.

Garnishing and Serving

  • Transfer the sotong masak kicap to a serving plate.
  • Garnish with chopped spring onions and sesame seeds for added flavor and color.
  • Serve hot with steamed rice or your favorite side dish.

Variations and Substitutions

This versatile recipe can be adapted to suit your preferences and available ingredients.

Consider the following variations and substitutions:

Squid Variations

  • Baby squid:Use baby squid for a more tender texture.
  • Cuttlefish:Substitute cuttlefish for a similar flavor and texture.

Sauce Variations

  • Hoisin sauce:Add a tablespoon of hoisin sauce for a sweeter and thicker sauce.
  • Oyster sauce:Use oyster sauce instead of soy sauce for a richer flavor.

Ingredient Substitutions

  • Dark soy sauce:If dark soy sauce is unavailable, use a combination of light soy sauce and molasses.
  • Chinese cooking wine:Substitute dry sherry or white wine for Chinese cooking wine.
  • Ginger:If fresh ginger is unavailable, use 1 teaspoon of ground ginger.
  • Garlic:If fresh garlic is unavailable, use 1/2 teaspoon of garlic powder.

Nutritional Information: Resepi Sotong Masak Kicap Sheila Rusly

Sotong masak kicap is a nutrient-rich dish that offers a good balance of protein, carbohydrates, and fats. One serving of this dish provides approximately:

  • Calories: 300-350
  • Protein: 20-25 grams
  • Carbohydrates: 30-35 grams
  • Fat: 15-20 grams

In addition to these macronutrients, sotong masak kicap also contains essential vitamins and minerals, including:

  • Vitamin B12
  • Vitamin C
  • Iron
  • Zinc

Health Benefits

The combination of nutrients in sotong masak kicap makes it a healthy and satisfying meal. Protein is essential for building and repairing tissues, while carbohydrates provide energy. Fat helps the body absorb vitamins and minerals, and it also provides a feeling of fullness.

The vitamins and minerals in sotong masak kicap are essential for overall health and well-being.

Presentation and Serving Suggestions

To create an enticing presentation for your sotong masak kicap, consider arranging the tender squid pieces artfully on a serving platter. Drizzle the flavorful sauce over the squid, ensuring an even coating. Garnish the dish with fresh coriander leaves or sliced red chili peppers to add a vibrant pop of color and enhance its visual appeal.

Side Dishes and Accompaniments, Resepi sotong masak kicap sheila rusly

Complement the savory flavors of sotong masak kicap with a selection of side dishes and accompaniments. Steamed rice is a classic pairing, providing a neutral base that allows the rich sauce to shine. You can also serve the dish with a side of stir-fried vegetables, such as bok choy, bell peppers, or carrots, to add a fresh and crunchy element.

For a more substantial meal, consider serving sotong masak kicap with a bowl of rice noodles or a side of roti canai, which can be used to soak up the delicious sauce.


Resepi sotong masak kicap sheila rusly

In conclusion, resepi sotong masak kicap sheila rusly stands as a testament to the culinary artistry of Sheila Rusly. Its captivating flavors, ease of preparation, and versatility make it a must-try for both seasoned chefs and home cooks alike. Whether you’re hosting a special occasion or simply craving a delectable seafood dish, this recipe is sure to impress.

So, gather your ingredients, don your apron, and embark on a culinary adventure that will tantalize your taste buds and leave you craving for more.

Essential FAQs

What type of squid is best for this recipe?

Fresh or frozen squid can be used, but for optimal texture and flavor, fresh squid is recommended.

Can I substitute the kicap manis with another sauce?

Yes, you can use soy sauce or teriyaki sauce as a substitute, but the flavor profile will be slightly different.

How long should I marinate the squid before cooking?

Marinating the squid for at least 30 minutes is recommended to enhance its flavor and tenderness.