Exploring the culinary heritage of ketupat sotong through community practices in Kuala Nerus, Terengganu

This study discusses Ketupat Sotong, one of the traditional dishes of Terengganu, Malaysia and requires filling fresh squid with glutinous rice and cooking until sweet in coconut milk. The research is specific to the Kuala Nerus community where the dish remains a popular dish to be prepared. The objective is to get to know about the history of Ketupat Sotong, the ingredients and the way to cook it, and the cultural significance to the local community. The researchers identified seven local informants to use in a qualitative type of study by interviewing the informants using semi-structured interviews and observations and all the seven informers have prepared the dish. The results indicate that the Ketupat Sotong history has been preserved across generations and communities where the elderly imparted the younger ones by working with their hands. Principal materials of fresh squid and glutinous rice are produced in the area, but each family may insert additional spices or make the recipe a little bit different to fit their tastes. The way of cooking is also different, yet lots of people continue to go through the standard way taught by their former generations. As pointed out in the study, Ketupat Sotong is not only Ketupat Sotong as food, as it is also a part of a cultural identity of Terengganu, which supports the local economy with food tourism and small scale businesses. Nevertheless, the threat to preservation of this tradition is modernization, alteration of eating habits and lack of academic documentation. With the record of its history and preparation, this study aims to preserve Ketupat Sotong in the future and to publicise this food as an asset to Malaysian food heritage.