Ketupat Sotong

This is a unique traditional recipe of Terengganu and is a popular tea time dish features squids stuffed with glutinous rice bathed in a sea of cooked 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. Now being served in hotels and resorts while most restaurants provides the dish.

 

Ingredients (smallest family)

• 5-6 medium sized squid pieces (smallest very large or very not good pouring)
• cup of glutinous rice
• half a cup of coconut milk
• 2 large onions (sliced)
• 2 cloves of garlic (sliced)
• inch ginger (sliced)
• smallest spoonful of fenugreek
• salt and sugar to taste
• skewers

 

Ways

1. Clean the squid, I did not throw a red leather articles that follow my mother, red skin that is what will cozy up again later ketupat squid, remove outer with a thin skin.
2. Glutinous rice, washed and soaked a little coconut milk in an hour or two (soon more delicious and easy cooking later).
3. Fill glutinous rice in squid body, not very full, half, squid head cover and trim  skewers . Make the origin of glutinous rice there a way tu not out during the cooking process.
4. In a saucepan, add all ingredients (coconut milk, shallots, garlic, fenugreek, ginger, salt and sugars) and cooked over the fire.