I’m not exactly certain where sotong sumbat came from. Sotong sumbat literally translates to stuff squid. I first came across sotong sumbat when having lunch in a mamak restaurant in Kuala Lumpur.
I immediately found the dish to be rather delicious hence ordered more. Later did I realised that I have been slapped with a 20 ringgit (ringgit, malaysian currency) lunch bill. Boy was I gutted that day. Thereon, I learnt to be more carefull when ordering sotong sumbat.
- 2 X regular size mackeral (filetted)
- 2 tsp tumeric powder
- 2 tsp chilli powder
- 2 tsp curry powder
- 2 tsp ground cumin
- 2 tsp fennel seed
- 300g fresh shrimps
- 2 tbs olive oil
- 3 medium size squid
- Clean the squid
- Blend the remaining ingredients in a blender until they become a paste
- Stuff squid with the paste
- Seal the opening with a toothpick or skewer
- Grill the squids in a grilling pan for 5 mins each side
- Place the squid in a pre heated oven for 15 to 20 mind
- Serve hot
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