RESEPI 50: SIMPLE STUFFED SQUID WITH GLUTINOUS RICE @ KETUPAT SOTONG

Hello guys.

How are you? Hope you guys have an amazing day. 

Today I would like to share a simple dish, “Ketupat Sotong” or you can call stuffed squid with glutinous rice. This is so easy to make and delicious. This is a unique traditional recipe of Terengganu, Kelantan And Kedah (Langkawi) and is a popular tea-time dish. Although in Kelantan, the Ketupat Sotong has its thick coconut milk sweetened with brown palm sugar, Terengganu retains its whitish original taste. You can even find this dish at some hotels in Terengganu or Kelantan.

Ketupat Sotong

So let’s check it out the recipe!!

INGREDIENTS

1 bowl glutinous rice

10-15 pcs squid, medium sized

1 small box Kara coconut milk

Toothpicks

2 tbsp sugar

1/2 tsp salt

1 roll palm sugar

Water

METHOD

Rinse glutinous rice until clear.

Clean squid thoroughly, removing head and innards.

Proceed to stuff into the squid cavity with it until 3/4 full, using fingers to nudge carefully to ensure that the lower ends are completely filled without leaving any gaps. Put the head inside the filled squid and secure the opening with toothpicks. Repeat until all the squid and glutinous rice is completely used up.

Put half of Kara coconut milk and 2 cup of water inside pot. Boil with medium heat. You can add more coconut milk if you want.

Once the coconut milk boiled, put all the squid inside the pot with some extra left over glutinous rice.

Stir and rotate the squid periodically to ensure even cooking and prevent the coconut milk from curdling.

Add salt, sugar and palm sugar to adjust taste.

Cover pot with lid and allow simmering gently for 10 minutes and ensure the gravy a bit thick.

Now you can serve immediately.