KUCHING: ‘Sotong Ketuk’ or better known as ‘Suntong Tutok’ (dried cuttlefish) is a special snack among the people of Sarawak during the month of Ramadan.
Most of the stalls selling these special dried cuttlefish are located in the Malay village in the vicinity of Satok.
Trader Dayang Zunika Red Adenan, 51, said every year she would not miss the chance to sell ‘Suntong Tutok’, a family trade, passed down from generation to generation.
“For over 30 years our family has been running the ‘Suntong Tutok’ business, since the time of our forefathers, we will start the business as early as two days before Muslims begin to fast.
“We only do business during the month of Ramadan because since time immemorial Malays enjoy this delicacy, especially after breaking fast, for ‘moreh’ (supper) which is served after performing ‘tarawih’ prayers,” he told Bernama here recently.
Zunika, who operates in Kampung Bernombor, Jalan Ajibah Abol here, said business was well received as there was a high demand for the cuttlefish.
“Every night, about two kilogrammes of dry cuttlefish will be used to make ‘Suntong Tutok’ and sometimes more than that, we do business at night from 7 pm to midnight,” she said.
A piece of ‘Suntong Tutok’ sold for between RM5 and RM15 depending on the size, she said, adding that most of her customers pack to take home and there are those who book up to 10 pieces at once.
“Per night itself, I can earn a net profit of RM900. Although it’s quite tiring but worth it,” she said, adding that she was assisted by her children.
Zunika said in preparing the delicacy, she would first grill the cuttlefish over charcoal, roll it and then carefully hammer it until it is flattened and soft. At times she also uses a special roller machine that she has inherited.
Asked about her secret recipe of her ‘Suntong Tutok’, Zunika said it depends on the dipping sauce (sambal pencicah).
“The basic ingredients for making the dipping sauce are chillies, peanut, kicap and sugar. The rest will depend on what the trader wants to add to make his sambal more delicious,” she said. – Bernama
