How to Make Squid Ketupat – Travel Diary Kelantan – Part 8

Recipes for Ketupat Sotong (Squid Stuffed with Glutinous Rice) and Kerabu Pucuk Nipah (Palm Shoots Salad) from Perdana Resort, Kota Bharu

We showed up at Perdana Resort, a beachside property, for the next two cooking demonstrations – and found another extravagant banquet had been prepared for us that included Kelantan’s very unique laksa (I will have to separately share a recipe for this another time).

First up – a very easy salad of palm shoots and mackerel –

Kerabu Pucuk Nipah (Palm Shoots and Mackerel Salad)

 Kerabu Pucuk Nipah cooking demonstration at Perdana Resort, Kelantan

INGREDIENTS:

• 30 g palm shoots, shredded and boiled
• 200 g mackerel, boiled and crushed
• 100 g onion, shredded
• 20 g chilli, finely chopped
• 10 g of black pepper, ground
• Juice from 2 limes
• 30 ml coconut milk
• Salt and sugar to taste

METHOD:

1. Mix all ingredients until smooth.
2. Add sugar and salt to taste.

Next, another well-known Kelantan dish – Ketupat Sotong – squid stuffed with glutinous rice and simmered in coconut sauce.

 Ketupat Sotong (Squid filled with Glutinous Rice)

INGREDIENTS:

• 5 pcs squid, medium size
• 250g glutinous rice (soaked for 2 hours)
• 2 litres coconut milk
• 1kg palm sugar
• 10 g fenugreek
• 2 pandan leaves
• Salt to taste

METHOD:

1. Stuff glutinous rice into squid.
2. Re-attach the squid head and secure with a stick to keep it closed and tight.
3. Boil the coconut milk, palm sugar, fenugreek, pandan leaves and salt.
4. Place the squid and stir gently until cooked.

 How to Make Ketupat Sotong – squid stuffed with glutinous rice – at Kelantan’s Perdana Resort

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