STUFFED SQUIDS WITH GLUTINOUS RICE IN SPICY GRAVY

A:

1 cup glutinous rice ( pre-soaked for 3-4 hours )

Water / coconut milk

Salt to taste

Method:

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.

B:

 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

B:

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

METHOD:

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.