Yields1 Serving

Whole Squid, cleaned

Glutinous Rice, washed and soaked in warm water for 2 hours

Peanut Sauce (Kuah Kacang)

Peanuts, ground until fine – 200g

Shallots, peeled – 10nos

Garlic, peeled – 3 cloves

Galangal, peeled and slice into thin pieces -1/2 inch

Lemongrass – 3stalks

Dried Chilies, soaked in warm water until soften – 8 stalks

Tamarin pulp – 2 tablespoons

Water – 2 cups + 1/2 cups

Cooking Oil – 1/2 cup

Salt – as needed

Gula Melaka – as needed

Using colander, drain the glutinous rice until most of the water is drained out.

Pat dry cleaned squid with kitchen towel. Spoon glutinous rice loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking. Set aside.

Place shallots, garlic, galangal, lemongrass, soaked dried chilies and ½ cup of water in a blender and blend until you get a fine mixture.

Heat up cooking oil in a pot and sauté the paste until the oil has separated from the paste and the paste has turned darker.

Add in grounded peanuts and let it cook for a few minutes.

Mix tamarind pulp with water and pour it into the pot. Bring the heat to simmer and let the sauce cook for 10 minutes.

Add in stuffed squid into the sauce and cover the pot with a lid. Cook for further 20 minutes, until the glutinous rice has cooked.

Once done, season with salt and Gula Melaka accordingly

Ingredients