Write an article about Made the traditional way, ‘sotong tutok’ – a popular snack in Sarawak – has a richer aroma and flavour. (Bernama pic)
KUCHING: The flavour of a dish relies not only on the right ingredients and exact measurements, but also on the cooking technique – a factor usually crucial with traditional dishes. And despite the development of various tools and machines designed to speed up cooking, some still prefer traditional methods to preserve authentic flavours.
One such individual is “sotong tutok” seller Salim Brahim, who continues to use the traditional technique of pounding dried squid thin on a “belian” (Borneo ironwood) surface before grilling it over charcoal.
The 65-year-old said the entire process of preparing traditional sotong tutok – or pounded dried squid – takes four hours per kg of the seafood, whereas using a machine to flatten the squid and cooking it over a gas stove would take only an hour.
Sotong tutok is a popular snack in Sarawak, especially during Ramadan, during which it is often enjoyed for moreh after tarawih prayers.
According to the proprietor of Sotong Salim, sotong tutok made the traditional way has a richer flavour and aroma; as a result, it is more expensive than those prepared using modern methods.
Salim, who has been in the business for 35 years, told Bernama that the rising cost of dried squid has also impacted the market price of sotong tutok, which ranges between RM12 and RM40 per piece, depending on the size and preparation method.
“Just imagine, back in 1990, dried squid cost only RM20 per kg. Today, it starts at RM170 and can go over RM200 per kg, depending on the season,” he said.
Per kg, traditionally prepared sotong tutok is sold at RM600, while the machine-processed version is priced at RM500.
“That’s one of the challenges we face as sotong tutok sellers,” Salim continued. “However, it is still in demand and has its loyal fans, so we keep going.”
Salim (left) with Federal Agricultural Marketing Authority chairman Aminuddin Zulkipli at a Ramadan bazaar last month. (Fama Sarawak Facebook pic)
Just as how grilled fish pairs perfectly with tamarind sauce, sotong tutok is best enjoyed with spicy-sweet sambal or dipping sauce.
“All sotong tutok may taste similar, so the key to a truly delicious dish lies in the sauce. Here, we make our own using my wife’s special recipe,” said Salim, whose two children are also involved in the business.
In fact, his eldest son, 44-year-old Mohammad Faizul, has been helping out since he was 11.
Salim also shared the story of the hammer he uses to pound the squid, saying it holds a special place in his heart as it was a gift from his wife’s uncle when he started the business in 1990.
“This hammer was given to me as part of my startup capital, and even after 35 years, it’s still in good condition. I also have another hammer that’s 10 years old,” said the resident of Kampung Bintawa Ulu here.
“As long as I am alive, I will continue pounding squid by hand. I hope traditional sotong tutok making won’t disappear, even though there are now shortcuts.”
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Made the traditional way, ‘sotong tutok’ – a popular snack in Sarawak – has a richer aroma and flavour. (Bernama pic)
KUCHING: The flavour of a dish relies not only on the right ingredients and exact measurements, but also on the cooking technique – a factor usually crucial with traditional dishes. And despite the development of various tools and machines designed to speed up cooking, some still prefer traditional methods to preserve authentic flavours.
One such individual is “sotong tutok” seller Salim Brahim, who continues to use the traditional technique of pounding dried squid thin on a “belian” (Borneo ironwood) surface before grilling it over charcoal.
The 65-year-old said the entire process of preparing traditional sotong tutok – or pounded dried squid – takes four hours per kg of the seafood, whereas using a machine to flatten the squid and cooking it over a gas stove would take only an hour.
Sotong tutok is a popular snack in Sarawak, especially during Ramadan, during which it is often enjoyed for moreh after tarawih prayers.
According to the proprietor of Sotong Salim, sotong tutok made the traditional way has a richer flavour and aroma; as a result, it is more expensive than those prepared using modern methods.
Salim, who has been in the business for 35 years, told Bernama that the rising cost of dried squid has also impacted the market price of sotong tutok, which ranges between RM12 and RM40 per piece, depending on the size and preparation method.
“Just imagine, back in 1990, dried squid cost only RM20 per kg. Today, it starts at RM170 and can go over RM200 per kg, depending on the season,” he said.
Per kg, traditionally prepared sotong tutok is sold at RM600, while the machine-processed version is priced at RM500.
“That’s one of the challenges we face as sotong tutok sellers,” Salim continued. “However, it is still in demand and has its loyal fans, so we keep going.”
Salim (left) with Federal Agricultural Marketing Authority chairman Aminuddin Zulkipli at a Ramadan bazaar last month. (Fama Sarawak Facebook pic)
Just as how grilled fish pairs perfectly with tamarind sauce, sotong tutok is best enjoyed with spicy-sweet sambal or dipping sauce.
“All sotong tutok may taste similar, so the key to a truly delicious dish lies in the sauce. Here, we make our own using my wife’s special recipe,” said Salim, whose two children are also involved in the business.
In fact, his eldest son, 44-year-old Mohammad Faizul, has been helping out since he was 11.
Salim also shared the story of the hammer he uses to pound the squid, saying it holds a special place in his heart as it was a gift from his wife’s uncle when he started the business in 1990.
“This hammer was given to me as part of my startup capital, and even after 35 years, it’s still in good condition. I also have another hammer that’s 10 years old,” said the resident of Kampung Bintawa Ulu here.
“As long as I am alive, I will continue pounding squid by hand. I hope traditional sotong tutok making won’t disappear, even though there are now shortcuts.”
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