Monday, September 22, 2014


1 cup glutinous rice ( pre-soaked for 3-4 hours )
Water / coconut milk
Salt to taste

Stain rice. Mix salt, enough water / coconut milk
to cover up the rice, steamed till ¾  cooked.

Once rice is cooked, take it out from the
steamer & leave it to cool.

 400 gm squids
( clean squid thoroughly, peel the skin, remove innards & pat dry  )

When the rice has cooled down sufficiently,
wet hands slightly & compact rice into tightly
pressed balls.

Proceed to stuff into the squid cavity with it
until ¾ full, using fingers to nudge carefully to
ensure that the lower ends are completely filled
without leaving any gaps.

Putting back the head, secure the opening with toothpicks.

Repeat until all the squids & glutinous rice is completely used up.

Set aside for later use.

C: - For the Gravy:

A: - Grind into paste-
4-6 dried chilies ( add more or less )
1 onion big
3 cloves garlic
1 piece ginger
1 piece galangal  
1 piece fresh turmeric root
2 stalk lemon grass
Salt & sugar to taste
1 tbsp cooking oil

1 onion chopped
1 tomato medium sliced
1 red chili sliced
1 green chili sliced
Curry leaves
Coriander leaves
Turmeric leaves chopped
Oil for cooking
½ cup coconut milk


Heat up oil, fry onion till light brown.

Add in the grounded paste, stir-fry till
raw smell goes off.

Now add tomato, both chilies, curry leaves,
coriander leaves & stuffed squids.

Cook for few minutes, add coconut milk.

Once the gravy is thick enough, add turmeric
leaves mix well & serve.

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