In the spirit of Raya, I've decided to cook one of the East Coast's special dish last weekend. As most of other dishes coming out from this part of the country, the basic ingredient would be seafood as it is easier to get the fresh ones from the East Coast.
This special dish is made of glutinous rice stuffed in a squid, cooked in a special gravy and called Ketupat Sotong. As for the gravy, there are 2 versions for as long as I know - Kelantan style and Terengganu / Pahang style. The Kelantan style is of course much, much sweeter as it has Gula Melaka as one of the ingredients. As for the other version, the ingredients are more or less the same except for the Gula Melaka.
I've actually created my very own version of Ketupat Sotong to my own taste & desire. And when I said "to my own taste", it means lots & lots of chillies being consumed. So, rather than the traditional white gravy, my version of Ketupat Sotong has a flaming red hot sauce all over it & without any doubt, it's yummier !
So, here's the recipe :
Ingredients
6 medium sized squids
200 gm glutinous rice
3/4 cup of coconut milk
For The Sauce
A handful of dried chilles
2 stalks lemon grass
5 shallots
2 garlics
1 cm fresh tumeric
1 pc. tumeric leaf
1 cup of thick coconut milk
1 pc. of asam gelugor
How To
1. Steam the glutinous rice with coconut milk & a pinch of salt till cooked. Srt to cool.
2. Stuff the rice in the squid till 3/4 full & close the opening with a toothpick.
3. Blend the chillies, shallots, garlic, tumeric & lemon grass together.
4. Heat oil in a wok & fry the blended ingredients till fragrant.
5. Add in the coconut milk, tumeric leaf & asam gelugor.
6. Put in the stuffed squids & salt / sugar to taste.
7. Simmer till the gravy thickens.
8. Ready to serve.
p/s : Some people prepares this dish using the uncooked glutinous rice but I prefer to cook it beforehand. Reason being, you need to cook the squids for a longer time to ensure the glutinous rice is fully cooked & this may results in an overcooked squids.
This special dish is made of glutinous rice stuffed in a squid, cooked in a special gravy and called Ketupat Sotong. As for the gravy, there are 2 versions for as long as I know - Kelantan style and Terengganu / Pahang style. The Kelantan style is of course much, much sweeter as it has Gula Melaka as one of the ingredients. As for the other version, the ingredients are more or less the same except for the Gula Melaka.
I've actually created my very own version of Ketupat Sotong to my own taste & desire. And when I said "to my own taste", it means lots & lots of chillies being consumed. So, rather than the traditional white gravy, my version of Ketupat Sotong has a flaming red hot sauce all over it & without any doubt, it's yummier !
So, here's the recipe :
Ingredients
6 medium sized squids
200 gm glutinous rice
3/4 cup of coconut milk
For The Sauce
A handful of dried chilles
2 stalks lemon grass
5 shallots
2 garlics
1 cm fresh tumeric
1 pc. tumeric leaf
1 cup of thick coconut milk
1 pc. of asam gelugor
How To
1. Steam the glutinous rice with coconut milk & a pinch of salt till cooked. Srt to cool.
2. Stuff the rice in the squid till 3/4 full & close the opening with a toothpick.
3. Blend the chillies, shallots, garlic, tumeric & lemon grass together.
4. Heat oil in a wok & fry the blended ingredients till fragrant.
5. Add in the coconut milk, tumeric leaf & asam gelugor.
6. Put in the stuffed squids & salt / sugar to taste.
7. Simmer till the gravy thickens.
8. Ready to serve.
p/s : Some people prepares this dish using the uncooked glutinous rice but I prefer to cook it beforehand. Reason being, you need to cook the squids for a longer time to ensure the glutinous rice is fully cooked & this may results in an overcooked squids.
.jpg)
