Kangkung and Cuttlefish Satay Recipe(Jiu Hoo Eng Chye – Malaysian Recipe) |
Ingredients: Serves 4 |
500g kangkung (water convolvulus), (cleaned and plucked tender parts) 300g pre-soaked cuttlefish, (cut into pieces) 2 tablespoons toasted peanuts, chopped Dressing: 3 tablespoons oil 2 tablespoons chopped shallots 1 stalk lemongrass, chopped 4 tablespoons chili sauce 5 tablespoons peanut butter ½ tablespoon sugar 100ml water 1 teaspoon corn flour mixed with 1 tablespoon water for thickening |
Method: To prepare dressing: Heat up 3 tablespoons oil, saute chopped shallots and lemongrass until fragrant. Add in the remaining ingredients and bring to boil. Taste and dish up. Blanch kangkung in boiling water with a little oil and salt. Dish and drain. Arrange onto a serving platter. Blanch pre-soaked cuttlefish pieces in boiling water for a short while. Dish up and place on top of kangkung. Pour dressing over cuttlefish and kangkung, sprinkle with chopped peanuts and serve. |
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