Malaysia Hawker Food - Cuttlefish and KangKung Salad

Recipes → Cuttlefish and KangKung Salad
Ingredients :

1 pre-prepared dried cuttlefish

200g kangkung, plucked tender parts, washed

1 teaspoon salt

1 tablespoon oil

Sauce (Mixed) :

3 tablespoons hoi sin sauce

1 tablespoon preserved prawn paste

2 tablespoon sugar

1 teaspoon toasted belacan, grinded

4 red chillies, pounded

3 chili padi, pounded

2 tablespoons asam jawa (tamarind), add in 1 cup water and squeezed asam juice

5 tablespoons toasted peanuts, pounded coarsely

1 tablespoon toasted sesame seeds

To Prepare :

Cut pre-prepared dried cuttlefish into 4cm long strips

Bring half a pot of water to boil, add 1 teaspoon salt and 1 tablespoon oil, blanch dried cuttlefish strips in boiling water for 1 minutes. Dish and drain. Arrange onto a serving platter.

Blanch kangkung in the same boiling water for 1 minutes. Dish and drain. Dish onto the same serving platter, side by side.

Put sauce ingredients into a pot, mix and bring to boil. Taste

Pour sauce over cuttlefish and kangkung just before serving. Sprinkle more peanuts on top as garnishing.