Sotong Masak Kering Berempah RWB (Gourmet Dry-Spiced Squid)

Prepare to embark on an extraordinary culinary journey with this Gourmet Dry-Spiced Squid, where the succulent texture of fresh squid meets an explosion of vibrant, layered flavours from Rempah Warisan Bernam's exquisite spice collection. This dish isn't just a meal; it's a testament to the power of well-chosen, generously applied spices. The robust base of Rempah Warisan Bernam Fish Curry Powder intertwines with the fiery kick of Rempah Warisan Bernam Pure Chilli Powder, the earthy golden hue of Rempah Warisan Bernam Turmeric Pure, and the aromatic depth provided by Rempah Warisan Bernam Coriander Powder and Rempah Warisan Bernam Cumin Powder. Together, they create a rich, complex, and intensely satisfying dry curry coating that clings perfectly to every tender piece of squid, promising an unforgettable gourmet experience.

Sotong Masak Kering Berempah RWB (Gourmet Dry-Spiced Squid)

Yields: 4 servings Prep time: 20 minutes Cook time: 25 minutes

Ingredients:

• 700g-1kg fresh squid, cleaned thoroughly and cut into 1-inch rings or desired pieces
• 4 tablespoons Rempah Warisan Bernam Fish Curry Powder
• 2 tablespoons Rempah Warisan Bernam Pure Chilli Powder (adjust to your preferred heat level)
• 1 tablespoon Rempah Warisan Bernam Turmeric Pure
• 2 tablespoons Rempah Warisan Bernam Coriander Powder
• 1 tablespoon Rempah Warisan Bernam Cumin Powder
• 5-6 large shallots, finely sliced or blended into a paste
• 6 cloves garlic, finely minced or blended into a paste
• 1.5-inch ginger, finely minced or blended into a paste
• 1 stalk lemongrass, bruised (use the bottom white part)
• 2 sprigs curry leaves
• 3-4 tablespoons tamarind paste, mixed with 1/2 cup warm water (strain to remove pulp)
• 150ml thick coconut milk (or water for a lighter option)
• 1/4 cup cooking oil
• Salt to taste
• 1-2 teaspoons brown sugar (or to taste, to balance sourness)
• Fresh red and green chilies, sliced (for garnish, optional)
• Fresh coriander leaves, chopped (for garnish, optional)

Instructions:

1. Prepare the Spice Paste: In a medium bowl, combine the Rempah Warisan Bernam Fish Curry Powder, Rempah Warisan Bernam Pure Chilli Powder, Rempah Warisan Bernam Turmeric Pure, Rempah Warisan Bernam Coriander Powder, and Rempah Warisan Bernam Cumin Powder. Add about 1/4 cup of water to create a thick, consistent paste. Set aside.
2. Sauté Aromatics: Heat the cooking oil in a large wok or heavy-bottomed pan over medium heat. Add the sliced/blended shallots, minced/blended garlic, minced/blended ginger, bruised lemongrass, and curry leaves. Sauté, stirring frequently, until the aromatics are fragrant and the shallots turn golden brown, about 7-10 minutes.
3. Cook the Spice Paste: Add the prepared spice paste from Step 1 to the wok. Stir continuously, ensuring the paste doesn't stick. Cook over medium-low heat until the oil separates from the paste ("pecah minyak") and the mixture is deeply fragrant and slightly darkened, about 10-12 minutes. This step is crucial for developing the rich flavour profile.
4. Add Tamarind: Pour in the strained tamarind juice. Stir well and let it simmer for another 3-5 minutes, allowing the liquid to reduce slightly and the sour notes to mellow.
5. Introduce Squid & Coconut Milk: Add the cleaned squid to the wok. Immediately pour in the thick coconut milk. Stir everything gently to ensure the squid is thoroughly coated with the rich spice mixture.
6. Quick Simmer & Season: Bring the mixture to a gentle simmer. Cook for only 3-5 minutes, stirring occasionally, or until the squid is just cooked through and tender. Crucial Note: Be careful not to overcook the squid, as it will become tough and rubbery.
7. Final Touches: Season generously with salt and a teaspoon or two of brown sugar to taste, balancing the spicy, earthy, and tangy flavours. Stir well. The sauce should be thick and clinging beautifully to the squid. If it’s too watery, you can increase the heat slightly and reduce it quickly, but closely monitor the squid to prevent overcooking.
8. Serve: Remove the lemongrass stalk before serving. Garnish with fresh red and green chilies and chopped coriander leaves, if desired. Serve immediately with hot steamed white rice, allowing the dry-spiced squid to be the star of your meal.

This recipe features our heritage collection:

Fish Curry Powder

Pure Chilli Powder

Turmeric Pure

Coriander Powder

Cumin Powder