Malay Stuffed Cuttlefish (Sotong Sumbat) |
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Ingredients: (Serves 6-8) 25 pieces medium to large Cuttlefish 3 cup thick coconut milk 3 cloves garlic Half cup glutinous rice 150 gram brown sugar Toothpicks Method: 1. Wash the cuttlefish, remove the black liquid, separate head and body of cuttlefish. 2. Wash the glutinous rice and soak for at least for 20-25 minutes and drain. 3. Cut cuttlefish in the middle and stuff the rice into it then use toothpick clip and fit the opening to avoid the rice fall out. 4. Heat up a pan. Put the stuffed cuttlefish into the pan. Pour in the coconut milk. 5. Add in brown sugar, sliced garlic, cook over with medium fire until the gravy get thicken, and glutinous rice is cooked. 6. Serve while it is hot. |
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