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Monday, June 28, 2010

Spicy Stuffed Squids (Sotong Sumbat Berlada)

I've planned to cook this dish since last week after reading Saji July publication and bought two big squids for the purpose. Today, I read in CMG's blog about his photo was stolen and published in the same magazine. I shared his feeling of frustration on the non-ethical behaviour of Malaysian publishers. I decided to go ahead to try this dish but I hope the recipe published in the magazine comes from a genuine owner who ought to be given credits & respects.

 At first I tried to follow the measurements in grams but ended up the spices are awkwardly too much in proportions to the fish filling. Hence I did not follow the original measurements but using my own gut feel. Somehow the result was really tasty & delicious, especially the filling & the chili sauce. I would make this again in the future.

Source: Saji July'10 but modified to suit my own measurements
Makes 2 big Squids
100g Mackerel flesh
50g Shrimps - minced
1 tbsp Cuminl Powder
1 tbsp Chili Powder
1 tsp Fennel Powder
1 tsp Curry Powder
1 tsp Turmeric Powder

- Mix & stuff into squids.
- Place the head & pin with tooth pick.
- Grill until done.

4 Green Chilies
1 Red Chili
Few Bird-eye Chilies
1 Lemongrass
1/2 Ginger Buds (Bunga Kantan)
5 Onions
4 cloves Garlic

- Blend all ingredients with some water.
- Heat up some oil & stir fry until fragrant.
- Pour on top of served squids.


  1. Wendy,
    Yeah, that's the only way to educate them if the law does not help. What ashame, I enjoyed the magazine actually... Hope they listen to people's comments & feeling. The least they can do ask permission, that is not difficult at all and I'm sure the owner will be honored.

  2. assalamualaikum Along. Apa khabar? Nampak sedap ler sotong ni Along, minta izin salin resipi yer Along. Terima kasih banyak Along cayang..muahhh..


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