Today’s RECIPE is a popular hawker dish in Malaysia. Sotong Kangkung/Jiu Hu Eng Chai consists of 2 main ingredients ~ sotong (cuttlefish) and kangkung (water spinach). You can prepare the sauce in advance and store in an airtight container in the refrigerator.

Recipe by Mama Ding

Total Time | 30 mins

Prep Time | 15 mins

Cook Time | 15 mins

Servings : 4 - 6

Ingredients

• 1 bundle (300 g) kangkung, cut into about 5 cm/2 inch length

• 1 medium-sized dried cuttlefish, soaked

• 2 tbsp ground peanut

• 2 tbsp toasted sesame seeds

• 1 lime, halved (optional)

  For the Sauce~

• 3 tbsp shrimp sauce/petis udang/otak udang/hae ko

• 3 tbsp hoisin sauce

• 2 tbsp plum sauce

• 1 tbsp sugar or to taste

• 1/2 tbsp chilli powder

• 1 tbsp water

Method

01 Rinse the cuttlefish and cut into 2 cm x 1 cm ( 1/2 inch x 1/4 inch) pieces. Rinse and drain the cut kangkung. Set aside.

02 In a small pot, put the shrimp sauce (hae ko), hoisin sauce, plum sauce,sugar, chilli powder and water. Stir until well combined and bring to boil under medium heat. Once it comes to a boil, turn off heat. minutes.

03 Boil a medium pot of water. When the water is boiling, add 1 tbsp cooing oil. Blanch the kangkung for 1 - 2 mins. Remove from heat, drain and squeeze dry. Place on your serving dish.

04 Bring the water in the pot to the boil again. Blanch the cuttlefish for 2 minutes, drain well and place on top of the blanched kangkong.

05 Pour the prepared sauce on top of the cuttlefish and sprinkle generously with the sesame seeds and ground peanuts. Best served immediately. Add a cut lime, if desired.

Squeeze the lime juice all over the top(if using) and toss well before eating.

Notes

The kangkung will turn black if left for a long period of time so serve immediately after blanching.

The sauce can be prepared in advance and stored in an airtight container in the refrigerator. Will keep for up to a month. Use a clean dry spoon to scoop the sauce each time you are using.

Add more chilli powder if you prefer it more spicy.

Pre-soaked cuttlefish bought from the fresh market was used in this recipe. If you would like to soak your own, here is the method:

For 1 or 2 dried cuttlefish, you'll need 3 liters water, 2 tbsp lye water(kan sui) and 1 tbsp bicarbonate of soda.

Day 1 ~ Wash the squid and soak in 4 liters of water. The squid must be fully submerged so weigh it down with something heavy.

Day 2 ~ Clean the squid and remove any black layers of skin. In a clean container, add 3 liters of water with the lye water and soda. Mix well then add the squid.

Day 3 ~ Repeat the process for day 2 with new solution of 3 liters water with lye water and soda.

Day 4 and 5 ~ Soak in clean pipe water only. Change the water 3 times a day.

It is ready for use on Day 6. Can be soaked then drained and frozen for future use.

For more info about the ingredients in this dish, check out the Pantry section.