Ramadan 2020: Cuttlefish Kangkong

Cuttlefish Kangkong Recipe

Servings: 4-6
INGREDIENTS:

• 1 cuttlefish, scrubbed clean and cut into 2 cm length
• 200 gm kangkong
• 2 pieces small firm tofu, cut into cubes
• grounded peanut

(A) SAUCE:

• 3 tbsp rojak shrimp paste
• 3 tbsp ketchup
• 3 tbsp dried chilli paste
• 2 tbsp palm sugar, adjust to taste
• 1/2 tsp salt, adjust to taste
• 1.5 cup water

DIRECTIONS:

1. Add all ingredients (A) in a small cooking pot. Mix until homogeneous.

2. Bring pot to the stove and cook sauce mixture on medium heat. Stir occasionally until sauce thickens. (You can also add a cornstarch slurry to the mixture if you prefer a thicker sauce.)
Once thickened, off the heat and set the sauce aside for later.

3. Blanch the kangkong in a simmering water for 2 minutes. Set aside.

4. Next, blanch the cuttlefish for 2-3 minutes. Set aside.

5. Fry tofu until lightly browned. Set aside.

6. On a serving plate, add kangkong, cuttlefish and fried tofu. Add a generous amount of the sauce over and sprinkles of grounded peanuts. Serve.

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