Yesterday I wrote about one of my local treats called Ketupat Sotong Terengganu and I have promised to write down its recipe here, in this blog.
Achtung!!!
| If you're the firs timer, you might not have a good cooking with this recipe. | |||
| Remember | |||
| Get fresh medium size of squids. | |
| Here is the recipe, anyway | |
Ingredients: | |
| 1kg Glutinous rice + 1 can liquid milk 1kg fresh squid (medium size) 1kg seed oil + 1kg coconut milk 1.2 cm ginger | 2 shallots 1 teaspoon halba Sugar + salt 12 sticks of coconut leaf rib 3.7 cm long cut with sharp edge in the budget for fixing |
| Methods: | |
1)Remove squid heads and clean the body. Do not clean the inside portion of the body because it might contain some eggs therein. 2) Cook the glutinous rice with half kg coconut milk and keep the balance for next cooking process and add some fresh water if required. 3) Insert the cooked glutinous rice into the body of each squids. Remember to press the glutinous rice firmly into the body and use the sticks from the coconut rib to fix and close the squid at the entrance. 4) Place all the filled in squids into a pot/cooker. 5) Start cooking and pour some coconut milk, add onion, ginger and the sliced halba. Add the balance of coconut milk, salt and sugar to your taste. 6) Stir and keep on stirring to avoid coconut milk broth become hardened and thick. 7) Stop cooking when the coconut broth is well cooked and become condensed. The dish is ready to be served. Have a good cooking of Ketupat Sotong Terengganu. | |
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