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PT.11486 Taman Melor, Jalan Tanjong Kg. Kubang Kurus, 24000 Kemaman, Terengganu
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Introduction and history
Tuppak sutong or sutong sumbak or sotong bersumbat pulut (glutinous rice stuffed squid) is a Terengganu delicacy of squids stuffed with glutinous rice, boiled in coconut milk. The Terengganu locals call it tuppak sutong or tuppak sumbak’ in their dialect. It is an original dish of the Malay community of Terengganu and Kelantan in the East Coast of Malaysia, which is not found in the West Coast. The Terengganu and Kelantan ttupak sutong are of two variations but equally palatable and appetizing.
Its main ingredients are large squid and glutinous rice. The rice is to be cooked earlier being stuffed into the squids. Therefore, it needs large squid for good ttupak sutung for the rice stuffing. So smaller squids are not much favoured or befitting as they will shrink and become extremely small for stuffing.
Initially, tuppak sutong was eaten by the residents of fishing villages of Terengganu. In the squid season, they can be found in abundance in the Terengganu coastal sea waters. In the olden days, where there were no refrigerators, having too many squids, the fishermen had to resort to dumping their catch. To save the squids, their women created this dish.
Another specialty of ttupak sutong is its unique sauce. The sauce is made from just coconut milk seasoned with a little salt, sugar, onion, fenugreek and ginger, which exudes distinctive aroma and flavour.
Thanks to the refrigerators, now this cuisine is a hit with the young and old as it can be savoured any season, especially at Aidilfitri festivals in Terengganu.
• 2 large squids
• 2 shallots
• 1 inch ginger
• 1 teaspoon of fenugreek
• 2 pandan leaves
• 1/2 cup coconut milk
• A handful of glutinous rice (for two squids)
• Soak the glutinous rice for half an hour.
• 1 cup of water
1. Clean the squids. The skin can be either removed or retained (retaining the skin makes the gravy pink, thus more appetizing).
2. Slice the onion and ginger.
3. Knot the pandan leaves neatly.
1. Mix a little coconut milk with the glutinous rice.
2. Put glutinous rice in the squid. Insert only half because the skewer will be pricked below the squid head to secure the rice. Do not add too much glutinous rice to avoid long cooking.
3. Add all ingredients.
4. Cook the glutinous rice well.
5. Add salt. If one likes a little sweet, add a little sugar or brown sugar (gula keret or nisang).
6. Simmer to thicken the sauce.
7. Ready to serve.
Reference Source
i.
Bahan
Bacaan
ii.
Tokoh (jika
ada temu bual tokoh)
Puan Junaidah binti Tahar @Mohd Noor
Nama kedai: Warung Ketupat Sutong
Alamat: T145, Kampung Mengabang Telipot, 21030 Kuala
Terengganu, Terengganu.
No. Tel: 017-901 8103
Nama kedai: Restoran Lempeng Rusila
Alamat: Lot 414 Kampung Rusila, 21080 Marang,
Terengganu Darul Iman.
Pemilik: Puan Khatijah Mohammed
No. Tel: 013-928 3414
Location
State JKKN Contact Information
Encik Azaha Othman
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara Terengganu
Kompleks JKKN Terengganu
Kuala Ibai,
20400, Kuala Terengganu,
TERENGGANU DARUL IMAN
09-617 8831
