Friday, 15 June 2012

Ketupat Sotong Kelantan/ Kelantanese Style Glutinous Rice Stuffed Squid Recipe (step by step photos)

Ketupat Sotong is the squid stuffed with glutinous rice and bathed in an aromatic coconut milk gravy. It's derived from two Malay words 'Ketupat' and 'Sotong'. The word 'Ketupat' refer to a dumpling that made from glutinous rice wrapped in a triangular shape  using the leaves of the fan palm and the 'Sotong' refer to squids. So, 'Ketupat Sotong' is actually a type of dumpling that made from glutinous rice and squid in an aromatic coconut milk gravy. 




Ingredients

  • 10 fresh medium size squids
  • 10 bamboo skewer, cut into 3cm to 4cm lengths

  • 1/2 cup glutinous rice,soak 15 minutes in cold water
  • 1/2 cup coconut milk, thick
  • 1/4 teaspoon salt
  • 2 teaspoons lemongrass, finely chopped
  • 1 teaspoon shallot, finely chopped

  • 2 cups coconut milk, medium-thick
  • 100 grams palm sugar (gula melaka), coarsely chopped
  • 1/4 teaspoon salt
  • 1 slice ginger
  • 1 pandan leaf


Directions 

1. Preparing the squids; pull out the tentacles from the main
    body. Cut just below the eye and discard the innards. Then 
    discard the beak. Pinch the two fins together, thread thumb 
    underneath and pull them away from the body, along with 
    the membrane and discard. Discard the ‘cuttlebone’. Pull out 
    the shell or 'quill'. Thoroughly wash the inside of the squid 
    body tube, using your finger to pull out any residual innards. 
    Pat dry then set aside.

2. In a wok over medium-low heat. Mix in lemongrass and 
    shallot, stir fry until aromatic. Pour in 1/2 cup thick coconut
    milk and glutinous rice. Stir-fry until the mixture is dry. 
    Remove from the heat and set aside. 



3. Stuff the glutinous rice mixture into the main body of the squid 
    till 3/4 full. Secure the ends crosswise with toothpicks to 
    prevent the stuffing from oozing out when the squid are 
    cooked. 



4. In a large pot; place in the stuffed squid and pandan leaf. Mix
    in palm sugar, ginger, salt and 2 cups coconut milk. Bring it 
    to a gentle boil over medium heat, and then reduce to a 
    simmer. Continue simmering until the sauce reduced to 2/3. 
    Remove from the heat and let cool a bit before serving.


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