The best memory of 'ketupat sotong' during Ramadan

Other than Ramadan celebration, this holy month also brought memories that could not be forgotten by Norzaihana.

The memories revolve around her English teacher when she was in Standard Five, Sir Mustapha Zakaria who loved to eat the Kelantan's traditional delicacy ‘ketupat sotong’ during the fasting month.

Now, more than 10 years after Sir Mustapha had passed away, Norzaihana still makes ‘ketupat sotong’ for her family and friends.

“Everyone in my family loves to eat ‘ketupat sotong’ especially my husband, who is a Kelantanese. Same goes to all my friends, be it my ex-colleagues in college or school. "But, frankly speaking, the best memory that I could remember the most about ‘ketupat sotong’ is Sir Mustapha who seemed very obsessed with this dish,” said Norzaihana when met at her house in Machang recently.

According to her, Sir Mustapha would buy ‘ketupat sotong’ almost every day during the month of Ramadan.

Norzaihana said, her family would usually have the dish at least once a week.

However, she said, every time she serves ‘ketupat sotong’ to her family and friends, her moments with Sir Mustapha will come fresh to her memory.

Therefore, she does not sell it in shops or bazaars, but will make it only if there are any special requests.

‘Ketupat sotong’ is normally served during breaking fast or after Tarawih prayers in the mosques or suraus.

It is not difficult to make ‘ketupat sotong’ because it does not need many ingredients and they are usually easily available.

"What is important in making ‘ketupat sotong’ is squid, sticky rice and coconut milk.

"Other ingredients such as lemon grass, pandan leaves and sugar are used to add flavour, color and evoke the fragrant,'' said the mother of three children aged between 6 to 10 years.