This is another one of my delayed post. Few weeks back, I made this dish 'Cuttlefish With Kangkong' on a Saturday afternoon. Me being lazy to cook on a Saturday afternoon and I opt for a simple and easy dish.
This is one of my favourite Penang hawker food. In Hokkien is calleh ' Jiu Hur Eng Chai ' and the cost of making this is quite cheap. But when we ordered outside, this plate will cost me RM10 per plate, where else if I make myself is only less than RM5.
Kangkong in English we called it Water Convolvulus and it is a semi aquatic tropical plant. This is actually one of my favourite vegs and I like to fried it with Sambal Belachan. Mom always warned us not to eat too much cos scared later when we old will get 'fong sap'. For me I don't bother what she said. Eat first and talk later.
Making this dish is indeed quite simple and it is as easy as ABC.
A bunch of kangkong, cut into 3 cm stripes and cleaned
1 cuttlefish, scored inner part and cut into small pieces
Some fried shallots and shallots oil
5 tbsp of sweet sauce ( I bought the ready mix from the wet market )
1 tbsp of peanuts, pounded coarsely
1. Blanched the cuttlefish in hot boiling water for about 2 minutes. Dish out and drain.
2. Blanched the kangkong in hot boiling water for 1 minute. Dish out and arrange on a plate.
3. Arrange the cuttlefish and kangkong on a plate and pour over the sweet sauce, shallots oil and fried shallots
4. Served with the pounded peanuts on top.
See I told ya, easy right.