Name: Ketupat Sotong (Malaysian-style Stuffed Squid)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 tsp salt; A pinch of salt; Toothpicks, as needed; 4 medium to large squid; 500 ml (16 fl oz / 2 cups) water; 185 g (6½ oz) glutinous rice; 125 ml (4 fl oz / ½ cup) coconut milk; 3 shallots, peeled and thinly sliced; 2.5-cm (1-inch) knob ginger, peeled and cut into thin strips; 1 tsp fenugreek; 1 Tbsp sugar; 1 tsp Thai fish sauce; 500 ml (16 fl oz / 2 cups) coconut milk

Preparation info

Serves
4

Difficulty
Medium

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This is another dish that is popular in the East Coast of Malaysia, particularly in the state of Kelantan. As the squid is stuffed with glutinous rice, this dish can be served as a main course with a curry, or gulai, and sambal, but it is also often enjoyed as a snack.

Ingredients

4 medium to large squid
Toothpicks, as needed
3 shallots, peeled and thinly sliced
2.5-

Method

Prepare the filling ahead. Combine the coconut milk and water in a large bowl. Add the glutinous rice and salt. Leave to soak for 4 hours.
Prepare the squid. Pull the squid head and tentacles from the body. Cut the tentacles just behind the eyes and discard the innards. Remove the beak from the tentacles. Remove the cuttlebone from the squid tube and discard. Pee