Not sure of the origin of this dish. Every culture and cuisine seems to have a version of the stuffed squid. The one in our family is steamed. I have improvised a little and made it a little Thai influenced by adding some kaffir lime leaves when steaming, and then some chilies and kaffir lime juice to finish it off.

As usual, this is a dish that is always loved.

Steam Stuff Sotong

Steam Stuff Sotong


5 squids/cuttlefish (max of 7 inches long each including the heads)

1/2 cup minced pork

1/2 big onion, finely diced

1/2 tbsp corn flour

1/2 tsp salt

1/2 tsp pepper

4 kaffir lime leaves

2 bird eye chilies, seeded (can be whole, sliced or chopped as desired)

Juice of 1 kaffir lime


  1. Clean the squid and remove the ink bags and spine. If desired, reserve the ink bags to mix with the pork.
  2. Mix the onion, seasonings and pork together. Add in the squid ink if using.
  3. Stuff the squid with the minced pork mixture, and secure with a skewer.
  4. Arrange the stuffed squid on a heat proof plate.
  5. Add the kaffir leaves and steam for 15 to 20 minutes.
  6. Squeeze kaffir lime juice over and add the chilies.
  7. Serve immediately with steamed rice.