Ketupat Sotong Terengganu

Assalamualaikum.

Sudah mengundi? Amie dan Encik Suami sudah menunaikan tanggungjawab masing-masing sebagai warganegara Malaysia. Memandangkan di sebelah pagi jalan raya penuh sesak dengan kenderaan, kami ambil keputusan untuk keluar mengundi di sebelah petang. Sebelum itu, sempat Amie buat Ketupat Sotong Terengganu.

Seperti biasa, sambil masak lauk hidangan tengahari, sambil-sambil pula godek-godek pulut kukus sumbat ke dalam perut sotong. Bila makan tengahari, Encik Suami tanya, bila boleh dimakan sotong tu? Oh! Amie pun angkatlah separuh, dan tinggalkan beberapa ekor di dalam kuali! Lepas makan, Amie pun ambillah gambar Ketupat Sotong Terengganu mana yang tinggal tadi tu... 

Resepinya Amie ambil dari VISIT TERENGGANU dan dari  TRAVELLING FOODIES

Ingredients:

250g glutinous rice

500g squid, medium sized

300 ml fresh thick coconut milk
toothpicks

4 shallots, peeled and finely sliced

2 inch knob of ginger, peeled and finely juilenned

1 tbsp fenugreek

2 tbsp sugar

1/2 tsp salt

1 tbsp corn flour or similar starch-based thickening agent, mixed with some water - Amie tidak gunakan tepung jagung

Water

Method:
1. Rinse glutinous rice until clear and soak for at least 4 hours, preferably overnight.
2. Steam glutinous rice over high heat for 20 min until JUST cooked.
3. Clean squid thoroughly, removing head and innards. 
4. Peel away purplish surface membrane.
5. When the rice has cooled down sufficiently, wet hands slightly and compact rice into tightly presed balls.
6. Proceed to stuff into the squid cavity with it until 3/4 full, using fingers to nudge carefully to ensure that the lower ends are completely filled without leaving any gaps.
7. Secure the opening with toothpicks. Repeat until all the squid and glutinous rice is completely used up. Set aside for later use.
8.To a deep saucepan or pot, place all the other ingredients except sugar, salt and cornstarch. Top up with some water if necessary to ensure that there is sufficient liquids to keep the stuff squids at least 3/4 submerged.
9.When the concoction comes to a boil, turn the flame down to the lowest possible and lay the squid over the poaching liquids.
10.Stir and rotate the squid periodically to ensure even cooking and prevent the coconut milk from curdling.
11. Add salt and sugar to adjust taste.
12. Cover pot with lid and allow to simmer gently for 10 min.
13. Add corn starch-water mixture to thicken the gravy to desired consistency - Amie tidak bubuh.
Serve immediately.