26/07/2025

LYFE SATURDAY | JULY 26, 2025 23 Ocean flavours of east coast o Heritage dish rooted in ingenuity, ketupat sotong survives as traditional village recipe

B ORN out of the creativity of east coast coastal communities in managing the abundance of seafood during squid season, ketupat sotong or squid stuffed with glutinous rice is, indeed, a unique dish as well as a symbol of the resilience and innovation of past generations. While nasi dagang and pulut kuning are often associated with royal banquets and traditional Malay ceremonies, ketupat sotong was never formally recorded in culinary history. Instead, it has been passed down orally as a traditional village recipe. Today, ketupat sotong remains a staple on dining tables in Terengganu and Kelantan, not only as a daily dish but also as a traditional dessert that evokes nostalgia and highlights the uniqueness of seafood-based cuisine. According to Hotel Seri Malaysia Kuala Terengganu head chef Kamaruzaman Ibrahim, ketupat sotong was originally created when fishermen faced excess catch that could not be sold. “In the past, there was a lot of squid, so villagers came up with a way to cook it so it could be eaten in the morning, afternoon and evening. They stuffed the squid with glutinous rice, boiled it in coconut milk and it became a complete meal,” he said during a heritage menu demonstration at the hotel. The event was part of a familiarisation trip held in conjunction with the 2025 Terengganu Squid Jigging Carnival, organised by Tourism Malaysia and Gaya Travel. Kamaruzaman said preparing ketupat sotong requires precision and specific techniques to preserve its

Ketupat sotong in making. – PICS FROM BERNAMA

better known as a traditional village dish or an afternoon snack, he believes it holds great commercial potential. “These days even nasi dagang is being exported. We can do the same with ketupat sotong . “The challenge lies in its shelf life due to the coconut milk. But with frozen packaging technology, it can go far,” he said. A check on the official portal of the Department of National Heritage found that ketupat sotong berlemak was recognised as an Intangible Cultural Heritage Object in 2018 under Malaysia’s National Heritage list. – Bernama

The stuffed squid is boiled in coconut milk.

gravy. The taste is creamy, slightly sweet and has a hint of tanginess from the fenugreek,” he added. Kamaruzaman added that despite its seemingly simple preparation, the cooking time can take up to an hour, depending on the quantity. “If you are making a big batch, it takes around an hour. After cooking the squid in the gravy, we then season it with salt and other flavourings,” he explained. He said although ketupat sotong is

then do we add the squid. This is crucial to prevent the coconut milk from curdling and to achieve the right consistency,” he said. Kamaruzaman also said Kelantan has its own version of ketupat sotong using palm sugar, resulting in a thick, dark and sweet sauce. “The Kelantan version is darker in colour. In Terengganu, we do not use palm sugar. We use fenugreek, ginger and shallots, which produce a lighter, aromatic and well-balanced coconut

flavour and texture. “One important step is to remove the reddish squid skin to get rid of the fishy smell. Then, soak the glutinous rice with a bit of coconut milk and salt before stuffing it into the squid. Once filled, the squid is secured with small skewers to prevent the rice from spilling out during cooking. “The cooking process starts by boiling coconut milk with ingredients such as ginger, shallots and fenugreek. Once it starts to boil, only

New York Strip.

Lamb Noisette.

Ox smoked tongue.

Buckwheat fried chicken.

Messed Up mala beef noodles. AFTER a long week of grinding, weekends should be about slowing down and treating yourself. The menus below celebrate exactly that: the joy of rewarding yourself with a good meal. Here are some interesting picks for where to eat this weekend. Fifty Tales limited edition Messed Up beef noodles Fifty Tales is giving mala fans some thing new to obsess over, and it is only available until Aug 4. The restaurant’s latest collaboration with Angel Brand for its 80th anniversary features the Messed Up beef noodle, a robust and hot bowl of Angel mala seasoning sauce, succulent beef brisket and century eggs, all thrown together with ren li mian , its signature handmade noodles. It is a tribute to the rich, spicy and savoury flavours of Malaysian Chinese food, with a cheeky modern twist. Messed Up is a dare rebuilt for today’s adventurous eaters. Chef Aaron Khor has created a gourmet reboot of your favourite childhood noodle bowl, but much cooler. It is spicy, funky, umami -packed and best consumed slurp by slurp.

Indulgent feasts to satiate your weekend cravings Noir Cyberjaya’s Signature the Lamb Designed as an affordable omakase style experience, Noir keeps things intimate with only 12 seats available per session, giving diners a cosy and personal introduction to modern Malaysian fine dining. One of its standout courses is the lamb, a beautifully plated Lamb Noisette served with rich beef jus reduction, paired with five silky vegetable purees and soft, comforting potatoes. Kelvin have created a dish that is nostalgic and clever: the buckwheat fried chicken. It is crispy, juicy and has a nutty earthiness thanks to the buckwheat flour that makes it totally unique from your regular mamak fare! What makes it shine even more is how it is served, with homemade dips and sides that change seasonally. The restaurant has long been a neighbourhood gem in Damansara Kim, and its laid-back, communal feel makes it the place for brunch or an easy Sunday dinner. Come hungry and leave happy! Grub by Ahong’s New York Strip real. No overly fancy plating, no unnecessary frills, just high-quality beef cooked with a solid technique. Whether you like it rare or medium well, the steak arrives hot, seared and satisfying. A true grandstander that has earned its place on the list. While you are there, you might as well explore the other cheeky creations on the menu, such as the Jjapaghetti with steak chunks, a cult favourite inspired by the Korean blockbuster movie Parasite , or the quail chicken and pani puri, which adds a bit of fun and flair to your table.

forgotten cuts, with a sustainability-first lens that keeps things rooted in the now. If you are only ordering one dish, make it the smoked ox tongue. Served with soy-pickled chillies and shallots, it is tender, savoury and smoky in all the right ways. Every bite carries a deep richness that lingers, balanced out by just enough acidity to keep you going back for more. It is the kind of dish that surprises and satisfies, even if you thought tongue was not your thing. Other standouts include the pig head terrine and the quirky tofu with tomato water and soy-cured egg yolk, which sounds simple but hits with layered umami ! There you have it! A solid list of spots to spice up your weekend plans. Whether you are in the mood for something comforting, experimental or just downright indulgent, these picks promise good vibes and even better food. So round up your makan gang, make those reservations and let the weekend feasting begin!

What makes Noir special is its ability to elevate local ingredients and flavours in unexpected ways. Chef Ikhwan’s vision of a Muslim friendly omakase experience makes it ideal for those who usually feel left out of the wine and dine crowd. It is just the weekend plan if you are up for something a little different, thoughtful food, great conversations and no stress about the bill at the end. Table & Apron’s buckwheat fried chicken Chef Alex Cheah and his twin brother

Shhhbuuuleee’s smoked ox tongue For something a little left of centre, Shhhbuuuleee at RexKL is where things get interesting. Spearheaded by chef Mui Kai Quan, whose culinary journey spans all the way from Norway to Singapore, this spot plays by its own rules with East Asian-inspired small plates that are big on flavour and even bigger on personality. The menu reads like a love letter to bold ideas and

Chef Ngui Yeang Hong, affectionately known as Ahong, made a name for himself preparing shamelessly good food without any fluff. It is all about his signature New York Strip steak: thick cut, juicy and prepared just the way you want it. It is the kind of meal that really goes right to the soul of any meat lover. Served in a cosy, almost industrial setting, this dish is all about keeping it