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SOTONG SUMBAT WITH KUAH KACANG

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
1

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

2

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.

3

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

4

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.

5

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

6

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

7

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.

8

Once done, season with salt and Gula Melaka accordingly