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Sunday, 21 October 2012

Sotong Sumbat-Stuffed Squid


This is my Sotong Sumbat.As i know Terengganu Sotong Sumbat or Ketupat Sotong is white in colour.But the book I bought titled Terengganu cuisine,it like rendang.It spicy.
I love this Sotong Sumbat.The glutinous rice is so sweet.Must try it.

Here is the recipe :

Ingredients
Recipe source : Book entitled Cita Rasa Malaysia-Terengganu by Chef Hafiza

8 big size squid
1 cup glutinous rice ( wash and soak it at least 1-2 hours)
1 stick of cinnamon
3 cardamom pods
3 cloves
1 stalk lemon grass, crushed
1 tbsp chilli paste
1 tbsp kerisik
1 tsp brown sugar
1 liter coconut milk
3 pcs kaffir lime leaves
salt and sugar for taste
3 pcs onion (ground)
1 inch turmeric (ground)
1 inch of ginger (ground)



Method
  1. Clean the squid and remove the bones.
  2. Stuffed full three-quarters of glutinous rice in the squid stomach.
  3. Use the stick to attach the base of the head on the body of the squid.Set aside.
  4. Saute cardamom, cloves and cinnamon.Then add in lemon grass, chili paste and blended materials.Saute until fragrant.
  5. Pour in coconut milk, brown sugar, salt and squid.
  6. Mix well, then add kaffir lime leaves and the kerisik.
  7. Turn to low heat and cook until the glutinous rice cooked.
  8. Ready to serve.


I am submitting this post to Malaysia Food Fest,Terengganu month hosted by Lena of Frozen Wings.

5 comments:

  1. Very very different!
    I think I'll go for this version anytime, heheheheh.

    ReplyDelete
  2. yeah, i also believe that this is sedap sedap!! can i roughly how long it takes to cook the glutinous rice in the gravy?

    ReplyDelete
  3. oh, missing word..can i know how long it takes to cook that..

    ReplyDelete
    Replies
    1. about 30 min....cos i scared it not cook...so i turn to low heat cook it for 30 min..

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  4. Didn't know about this version and it looks really delicious with the nice thick gravy.

    ReplyDelete