Cuttlefish Kangkong – 鱿鱼应菜

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!

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  • Servings: 1

  • Time: 5 min

  • Skill: Easy


  1. 1 processed cuttlefish

  2. 1 bundle of Kangkong (washed and cut into 5 cm length)

  3. 2 tbsp Hoi Sin sauce

  4. 2 tbsp rojak prawn paste

  5. 2 tbsp plum sauce

  6. 1 tsp sambal belacan

  7. 1/2 tsp sugar

  8. 2 tbsp water

  9. 1 calamansi

  10. 2 tbsp toasted white sesame seeds

  11. 2 tbsp ground peanuts


  1. dry cuttlefish, score and cut cuttlefish into 2 cm thick strips

  2. cut Kangkong into 5cm long and set aside

  3. mix in a bowl 2 tbsp Hoi Sin sauce,

  4. 2 tbsp rojak prawn paste,

  5. 2 tbsp plum sauce,

  6. 1 tsp sambal belacan,

  7. 1/2 tsp sugar,

  8. 2 tbsp water,

  9. and squeeze 1 calamansi

  10. mix well and set aside

  11. blanch kangkong in boiling water till colour darkens around 2 mins

  12. drain off excess water and put onto serving plate

  13. next blanch cuttlefish for 2 mins, drain off excess water and add to serving plate

  14. pour sauce mixture over the cuttlefish and Kangkong

  15. then top with 2 tbsp toasted white sesame seeds and 2 tbsp ground peanuts