Ketupat Sotong


5-6 medium-sized squids
2 cups glutinous rice
1 cup coconut milk
1 tsp salt
cooking oil

Wet rempah paste

3 tbsp chilli paste
2 stalks lemongrass
3 red shallot
5 pips garlic
2in old ginger
1 cup water
5in turmeric leaf
1 cup thick coconut milk
1 cup water
3 pcs tamarind skin/asam gelugor
1/2 tsp fenugreek/halba
1 tsp sugar
1 tsp salt


Wash and soak the glutinous rice for 10 minutes and drain. Set aside.

Steam the glutinous rice with coconut milk and a pinch of salt till cooked.

Let it rest at room temperature.

Next, boil the water and soak the squid for 1 minute and strain. Set aside.

Stuff the steamed glutinous rice in the squid till 3/4 full and close the opening with a toothpick.

To make the wet rempah paste, blend the chilli paste, shallots, garlic, ginger and lemongrass with 1 cup of water.

Heat oil in a sauce pan and fry the blended ingredients till fragrant.

Add in the coconut milk, turmeric leaf, tamarind skin and fenugreek.

Put in the stuffed squids into the sauce.

Season with salt and sugar.

Simmer till the gravy thickens.


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