KUCHING: The flavour of a dish relies not only on the right ingredients and exact measurements but also on the cooking technique, which is especially crucial for traditional recipes.
Despite the development of various tools and machines designed to speed up cooking, some still prefer traditional methods to preserve the authentic flavour.
One such individual is 65-year-old ‘sotong tutok’ (pounded dried squid) maker 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.
Speaking to Bernama, he said the entire traditional sotong tutok preparation process takes four hours per kilogramme (kg), whereas using a machine to flatten the squid and cooking it over a gas stove would take only an hour.
Sotong tutok, which translates to ‘pounded squid’ in Sarawak Malay, is a popular snack in the Land of the Hornbills, especially during Ramadan, and is often enjoyed for ‘moreh’ after ‘tarawih’ prayer.
According to him, traditionally made sotong tutok has a richer flavour and aroma, making it more expensive than those prepared using modern methods.
Salim, who has been in the business for 35 years said the rising price of dried squid, now reaching RM200 per kg, 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 costs only RM20 per kg, but today, it starts at RM170 and can go over RM200 per kg, depending on the season.
“That’s one of the challenges we face as sotong tutok sellers. However, there is still demand and loyal fans of this dish, so we keep going,” he said, adding that traditional sotong tutok is sold at RM600 per kg, while the machine-processed version is priced at RM500 per kg.
The father of two, who runs the ‘Sotong Salim’ business said Ramadan boosts sales significantly, allowing him to sell up to 40 kg of sotong tutok, double the amount he sells in other months.
Like 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, who ran a stall at Kubah Ria Ramadan Bazaar last month, in addition to his daily operations at Medan Selera Aneka Rasa.
Sharing the sentimental story behind his hammer, Salim, who hails from Kampung Bintawa Ulu here, said the tool 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.
“As long as I’m alive, I will continue pounding (tutok) squid by hand. I hope traditional sotong tutok making won’t disappear, even though there are now easier shortcuts,” he said, adding that both of his children help manage the business.
Meanwhile, Salim’s eldest son, Mohammad Faizul, 44, who has been helping his father since he was 11 said he struggled to keep up with orders via WhatsApp during Ramadan.
“As the second-generation successor of this business, I admit that using machines makes production much easier, especially when we receive large orders,” he said, adding that a squid-flattening machine costs around RM10,000. – Bernama
