‘Ketupat Sotong’ is popular dish among the people of Terengganu. It’s a Terengganu unique traditional recipe features squids stuffed with glutinous rice cooked in thick coconut milk. Although in Kelantan, the Ketupat Sotong has its thick coconut milk sweetened with brown palm sugar, Terengganu retains its whitish original taste.
You can get this authentic dish at most restaurants, hawkers and weekend market in Terengganu.
- 2 kg medium sized squids
- 3 tablespoon of glutinous rice, soak for ½ hour and strain
- 2 coconuts, grated, extract cream and milk
- 50 gm shallot, thinly sliced
- 1 inch ginger, julienned
- ½ teaspoon fenugreek (halba), soak in water and strain
- Salt and sugar to taste
- Rice flour
To prepare the squid, slowly pull out the head and discard the backbone and ink bag. Do not wash out the roe. Peel away the red skin until the squid is white in color (the red skin of the squid can stain the gravy).
Fill 1/3 of the squid cavity with glutinous rice and pour a teaspoon of coconut cream flavoured with a dash of salt.
Secure the squid with a toothpick and steam for 45 minutes.
Meanwhile, boil the coconut milk (second extraction).
Add the steamed squid into the gravy, followed by shallots, ginger and fenugreek.
Pour in the remaining coconut cream while stirring continously.
Thicken the gravy with some rice flour.
Season with salt and sugar according to taste and Ketupat Sotong is ready to be served.