Cuttlefish Kangkong

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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Ingredients

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1processed cuttlefish
1bundle of Kangkong (washed and cut into 5 cm length)
2tbsp Hoi Sin sauce
2tbsp rojak prawn paste
2tbsp plum sauce
1tsp sambal belacan
½tsp sugar
2tbsp water
1 calamansi
2tbsp toasted white sesame seeds
2tbsp ground peanuts

Directions

1.

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

cut Kangkong into 5cm long and set aside
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3.

mix in a bowl 2 tbsp Hoi Sin sauce,
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4.

2 tbsp rojak prawn paste,
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5.

2 tbsp plum sauce,
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6.

1 tsp sambal belacan,
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7.

1/2 tsp sugar,
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8.

2 tbsp water,
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9.

and squeeze 1 calamansi
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10.

mix well and set aside
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11.

blanch kangkong in boiling water till colour darkens around 2 mins
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12.

drain off excess water and put onto serving plate
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13.

next blanch cuttlefish for 2 mins, drain off excess water and add to serving plate
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14.

pour sauce mixture over the cuttlefish and Kangkong
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15.

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