Kimball Terengganu-style stuffed squids

Ingredients

• 1 cup glutinous rice, soaked 4 hours
• 1¼ cup water
• 8 medium squids, cleaned
• 8 cocktail sticks
• 4 shallots, finely sliced
• Some ginger, finely sliced
• 1 tsp fenugreek
• 180-200ml coconut milk
• 2 tbsp Kimball Mayonnaise
• salt, to taste
• sugar, to taste

Method

1. Cook glutinous rice, water and salt in an electric rice cooker. Set aside to cool.
2. Stuff firmly into squids then secure with cocktail sticks.
3. Combine squids, shallots, ginger, fenugreek, coconut milk, Kimball Mayonnaise, salt and sugar in a pot.
4. Stir occasionally on medium heat for 15-20 minutes or until squids are cooked through.