Name: Stuffed Squid (Ketupat Sotong)
Cuisine: Malaysian
Ingredients: Squid 500 g (1 lb 1½ oz), cleaned, cartilage and ink sac removed; Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 2 grated coconuts and 500 ml (16 fl oz / 2 cups) water; Glutinous rice 400 g (14 oz), rinsed, soaked and drained; Chillies 1, seeded and sliced; Spring onions (scallions) 1, finely sliced; Salt to taste; Sugar to taste; Mustard seeds 1 Tbsp; Lemongrass 1 stalk, bruised; Cocktail sticks a few; Fenugreek 1 tsp; Shallots 3, peeled; Ginger 1-cm (½-in) knob, peeled; Lemongrass 1 stalk, sliced

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Glutinous rice 400 g (14 oz), rinsed, soaked and drained
Coconut milk 500

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Combine glutinous rice and half the coconut milk and steam for 30 minutes or until cooked. Remove and set aside to cool.
Stuff squids with rice and secure with cocktail sticks. Set aside.
Pour the remaining coconut milk into a pot. Add the pounded ingredients, fenugreek and mustard seeds and bring to the boil.
Put in the stuffed squid and brui

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of