Cuttlefish Kangkong

Leafy
Mains
Rice
Seafood

Easy Level:

easy

Cook Time:

5 Mins

Servings:

1

People who love Rojak will very likely be big on Cuttlefish Kangkong as well. It’s refreshing to have the blanched cuttlefish mixed together Kangkong (water spinach), added with the spicy yet sweet peanut sauce. This has been a popular dish in both Singapore and Malaysia, and AMAZINGLY simple to make. To top it off, the toasted white sesame seeds give it an added boost in taste too.
Give this simple dish a go and you won’t be regretting this tangy decision!

Ingredients

Adjust Servings
US / Metric
0.00
processed cuttlefish
0.00
processed cuttlefish
0.00
bundle
bundle
of Kangkong (washed and cut into 5 cm length)
0.00
bundle
bundle
of Kangkong (washed and cut into 5 cm length)
0.00
tbsp
tbsp
Hoi Sin sauce
0.00
tbsp
tbsp
Hoi Sin sauce
0.00
tbsp
tbsp
rojak prawn paste
0.00
tbsp
tbsp
rojak prawn paste
0.00
tbsp
tbsp
plum sauce
0.00
tbsp
tbsp
plum sauce
0.00
tsp
tsp
sambal belacan
0.00
tsp
tsp
sambal belacan
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tbsp
tbsp
water
0.00
tbsp
tbsp
water
0.00
calamansi
0.00
calamansi
0.00
tbsp
tbsp
toasted white sesame seeds
0.00
tbsp
tbsp
toasted white sesame seeds
0.00
tbsp
tbsp
ground peanuts
0.00
tbsp
tbsp
ground peanuts

Steps

1

dry cuttlefish, score and cut cuttlefish into 2 cm thick strips
dry cuttlefish, score and cut cuttlefish into 2 cm thick strips
Mark as completed

2

cut Kangkong into 5cm long and set aside
cut Kangkong into 5cm long and set aside
Mark as completed

3

mix in a bowl 2 tbsp Hoi Sin sauce,
mix in a bowl 2 tbsp Hoi Sin sauce,
Mark as completed

4

2 tbsp rojak prawn paste,
2 tbsp rojak prawn paste,
Mark as completed

5

2 tbsp plum sauce,
2 tbsp plum sauce,
Mark as completed

6

1 tsp sambal belacan,
1 tsp sambal belacan,
Mark as completed

7

1/2 tsp sugar,
1/2 tsp sugar,
Mark as completed

8

2 tbsp water,
2 tbsp water,
Mark as completed

9

and squeeze 1 calamansi
and squeeze 1 calamansi
Mark as completed

10

mix well and set aside
mix well and set aside
Mark as completed

11

blanch kangkong in boiling water till colour darkens around 2 mins
blanch kangkong in boiling water till colour darkens around 2 mins
Mark as completed

12

drain off excess water and put onto serving plate
drain off excess water and put onto serving plate
Mark as completed

13

next blanch cuttlefish for 2 mins, drain off excess water and add to serving plate
next blanch cuttlefish for 2 mins, drain off excess water and add to serving plate
Mark as completed

14

pour sauce mixture over the cuttlefish and Kangkong
pour sauce mixture over the cuttlefish and Kangkong
Mark as completed

15

then top with 2 tbsp toasted white sesame seeds and 2 tbsp ground peanuts
then top with 2 tbsp toasted white sesame seeds and 2 tbsp ground peanuts
Mark as completed

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