Write an article about Ketupat sotong is a traditional dish of squid stuffed with glutinous rice and cooked in coconut milk. (Bernama pic)
KUALA TERENGGANU: While nasi dagang and pulut kuning are often associated with royal banquets and traditional Malay ceremonies, ketupat sotong has never been formally recorded in culinary history. In Terengganu and Kelantan, it has long been passed down orally as a traditional village recipe.
Indeed, ketupat sotong – or squid stuffed with glutinous rice – can often be found on dining tables there, highlighting the uniqueness of the states’ traditional seafood-based cuisine. According to Kamaruzaman Ibrahim, it was originally created when fishermen faced excess catch that could not be sold.
“In the past, there was a lot of squid, so villagers came up with a clever way to cook it so that it could be eaten in the morning, afternoon and evening,” said the head chef of a hotel here.
“They would stuff the squid with glutinous rice and boil it in coconut milk, and it would become a complete meal.”
Kamaruzaman said preparing ketupat sotong requires precision to preserve its flavour and texture. “One important step is to remove the reddish squid skin to get rid of the fishy smell. Then, the glutinous rice needs to be soaked in coconut milk and salt before stuffing it into the squid.
“Once filled, the squid is secured with small skewers to prevent the rice from spilling out during cooking.”
He explained that the cooking process involves boiling more coconut milk with ingredients such as ginger, shallots and fenugreek. “Once it starts to boil, the squid is added. This is crucial to prevent the coconut milk from curdling and to achieve the right consistency.”
Chef Kamaruzaman Ibrahim putting the finishing touches on ketupat sotong during a cooking demonstration in Kuala Terengganu recently. (Bernama pic)
Salt and other flavourings are then added to season the dish. According to Kamaruzaman, ketupat sotong takes about an hour to cook, although the timing varies depending on the quantity.
The chef also noted that Kelantan has its own version of the dish that includes gula Melaka, resulting in a thicker, darker and sweeter sauce.
“In Terengganu, we don’t use gula Melaka; ours is a lighter, aromatic and well-balanced coconut gravy. The taste is creamy, slightly sweet, and has a hint of tanginess from the fenugreek.”
Kamaruzaman believes that ketupat sotong holds great commercial potential. “These days even nasi dagang is being exported. We can do the same with ketupat sotong, though the challenge lies in its shelf life because of the coconut milk.
“Still, with frozen packaging technology, it can go far,” he said.
According to the national heritage department, ketupat sotong berlemak was recognised as an intangible cultural heritage item in 2018.
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Ketupat sotong is a traditional dish of squid stuffed with glutinous rice and cooked in coconut milk. (Bernama pic)
KUALA TERENGGANU: While nasi dagang and pulut kuning are often associated with royal banquets and traditional Malay ceremonies, ketupat sotong has never been formally recorded in culinary history. In Terengganu and Kelantan, it has long been passed down orally as a traditional village recipe.
Indeed, ketupat sotong – or squid stuffed with glutinous rice – can often be found on dining tables there, highlighting the uniqueness of the states’ traditional seafood-based cuisine. According to Kamaruzaman Ibrahim, it was originally created when fishermen faced excess catch that could not be sold.
“In the past, there was a lot of squid, so villagers came up with a clever way to cook it so that it could be eaten in the morning, afternoon and evening,” said the head chef of a hotel here.
“They would stuff the squid with glutinous rice and boil it in coconut milk, and it would become a complete meal.”
Kamaruzaman said preparing ketupat sotong requires precision to preserve its flavour and texture. “One important step is to remove the reddish squid skin to get rid of the fishy smell. Then, the glutinous rice needs to be soaked in coconut milk and salt before stuffing it into the squid.
“Once filled, the squid is secured with small skewers to prevent the rice from spilling out during cooking.”
He explained that the cooking process involves boiling more coconut milk with ingredients such as ginger, shallots and fenugreek. “Once it starts to boil, the squid is added. This is crucial to prevent the coconut milk from curdling and to achieve the right consistency.”
Chef Kamaruzaman Ibrahim putting the finishing touches on ketupat sotong during a cooking demonstration in Kuala Terengganu recently. (Bernama pic)
Salt and other flavourings are then added to season the dish. According to Kamaruzaman, ketupat sotong takes about an hour to cook, although the timing varies depending on the quantity.
The chef also noted that Kelantan has its own version of the dish that includes gula Melaka, resulting in a thicker, darker and sweeter sauce.
“In Terengganu, we don’t use gula Melaka; ours is a lighter, aromatic and well-balanced coconut gravy. The taste is creamy, slightly sweet, and has a hint of tanginess from the fenugreek.”
Kamaruzaman believes that ketupat sotong holds great commercial potential. “These days even nasi dagang is being exported. We can do the same with ketupat sotong, though the challenge lies in its shelf life because of the coconut milk.
“Still, with frozen packaging technology, it can go far,” he said.
According to the national heritage department, ketupat sotong berlemak was recognised as an intangible cultural heritage item in 2018.
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