Ketupat Sotong

Assalamualaikum peoples !! Have you enjoyed my previous post about the Nasi Dagang ? Delicious isn’t it? Unfortunately today we’re not going to talk about the Nasi Dagang again ,but today I will bring you the another main dishes that is so delicious ,exquisite, sexy and tasty and it is called Ketupat Sotong or in the other language stuffed squid . Sounds delicious right ??  The questions is why it s called Ketupat sotong ?

Ketupat sotong , is a one of the unique traditional Terengganu dishes since ages ago.This dishes is usually prepared for tea-time dish.

 

                                                      Terengganu Ketupat Sotong

These interesting dishes features the squid is stuffed with glutinous rice and bathed together in a sea of cook thick coconut milk. And the reasons why it is called Ketupat Sotong is because Ketupat is known for the food is stuffed inside the daun palas, same goes to the Ketupat Sotong , the different thing is only the glutinous rice is stuffed inside the squid and not the daun palas,and that is how Ketupat sotong got his name. On the other hand, to make this dishes, there are a few stages that you need to undergo to finished up this dish, the stages is as below…tadaaaaa =)

Recipe

Ingredients:
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

Method:
1. 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).
2. Fill 1/3 of the squid cavity with glutinous rice and pour a teaspoon of coconut cream flavoured with a dash of salt.
3. Secure the squid with a toothpick and steam for 45 minutes.
4. Meanwhile, boil the coconut milk (second extraction).
5. Add the steamed squid into the gravy, followed by shallots, ginger and fenugreek.
6. Pour in the remaining coconut cream while stirring continously.
7. Thicken the gravy with some rice flour.

8. Season with salt and sugar according to taste and Ketupat Sotong is ready to be served.

and guys , these are the clip on how to make the well known ketupat sotong, digged in.,,,
p/s: make me one =P

References

http://akusuketerengganu.blogspot.com/2010/06/kelazatan-ketupat-sotong-terengganu.html