SQUID KETUPAT

Terengganu is well-known for her seafood-based cuisine, and one of them is Ketupat Sotong. This dish is very popular during celebrations especially on Hari Raya Aidilfitri. The local communities called this dish tuppat sotong or sotong sumbak.

The base ingredients are squid, glutinous rice, palm sugar, salt, thick coconut milk, pandanus leaves, and either coconut leaf vein or toothpicks. Wash the glutinous rice and soak for a while in a half cup of the coconut milk and salt. Then fill the squid with the soaked glutinous rice until three quarters full. Close the squid with its head inserted into the body then cross-pierce the squid's head with the coconut leaf vein or toothpick so that the rice won't spill when the squid is boiled.

Arrange the pandanus leaves in a pot as a base. Place the squid on the pandanus leaves and add in the rest of the coconut milk. Cover the pot, and when the squid is nearly cooked or the amount of the coconut milk is reduced add in the palm sugar cut into small pieces. Cook until the gravy thickens.