Jeremy’s comment “Always wondered why we make savoury rice porridge (vs the sweet ang moh oatmeal porridge) but no one made savoury stuff with pulut hitam. Also, really liked this Vietnamese dish where they stuffed the squid with mince pork.
Decided to make a pulut hitam risotto and stuff it in.
The risotto absorbs the heat from the squid allowing the outside to char while helping to keep the flesh from over cooking and turning rubbery”
I really enjoyed this dish!!!
