Ketapat Sotong (Rice stuffed squid)

  • 500gm (~1 lb) squid (complete)
  • 250 gm (~1/2 lb) glutinous rice
  • 1 litre of coconut milk
  • 5 gm (~1/5 oz) fenugreek
  • 10 gm(~1/3 oz) shallots
  • 10 gm (~1/3 oz) garlic
  • Sugar
  • Salt

  1. Clean the squid and separate the head from the body.
  2. Rinse and soak the glutinous rice overnight with a pinch of salt.
  3. Steam the rice. Allow to cool covered.
  4. Fill the body of the squid to half full with the rice. Reassemble the head onto the body tube and fix with a bamboo skewer.
  5. Slice the shallots and ginger.
  6. Heat the coconut milk with the ginger, shallots, fenugreek and some sugar plus a taste of salt. The sugar and salt amounts are according to taste. Bring to a gentle boil.
  7. Place the squid into the coconut milk mix and allow cooking until the mixture thickens.
  8. Slice the squid into two or three sections. Place on a serving plate and pour the sauce over the top