Assalamualaikum and good evening to all. I know it is a bit late but just feel like posting something before retiring for the day he he he. Today we had a bright and lovely day but a little chilly in the morning. When they kids went to school this morning it was about 8C… kinda cold for the month of March actually. For the past few years the winter here was rather short and normally by February the temperature was already in the mid 30s but this year we are bless with longer winter season…. no complains…because I know that the temperature here in Kuwait can just change from upper 30s to 40s overnight, so enjoy the cold weather while you still can! I’m soooo not looking forward to summer…
Okay, just a quick note about this recipe… when my late mother-in-law made this ketupat sotong, she told me that she didn’t have actual measurement to the ingredient, it is just “agak-agak”, so… here is my “agak-agak” version of ketupat sotong. The sweetness of the gravy will depends on the quality of your palm sugar, so… taste it and reduce or increase depending on your liking…
- 10 medium size squid – cleaned
- 3/4 cup glutinous rice
- 2 cup coconut milk – medium thickness
- 1 1/2 ring palm sugar (gula melaka/nise Kelantan)
- pinch of salt
- pandan leave
- 10 toothpicks
- Clean the glutinous rice and soak with the coconut milk for 30 minutes.
- Drain the glutinous rice and place the coconut milk used for soaking the glutinous rice into a saucepan.
- Fill the glutinous rice into the cleaned squid 1/2 full. Close it with the squid head and stick with toothpicks so that the rice won’t come out. Place it into the saucepan that has been filled with coconut milk.
- Add salt and pandan leave. Cooked until the glutinous rice is cooked about 20 – 30 minutes. (How to know it is cooked? I just take one of the squid and cut into half to check it he he he… well, at least that’s how my mother-in-law did it…)
- Once the glutinous rice is cooked, add the palm sugar and continue cooking until the coconut milk thicken. Enjoy!