Earlier I have shared a Sambal Kangkong Recipe that is a tze char favourite for many. Today, I’m using kangkong again to recreate the hawker dish, Cuttlefish Kangkong or what’s better known as Jiu Her Eng Chye in local dialect. This is a really simple recipe that is almost like a salad that requires minimal cooking. For the firm beancurd used in the dish, I chose to bake them till golden brown in the oven without using any oil rather than frying them. You can do the latter if you like. Enjoy! 🙂
Cuttlefish Kangkong Recipe
Ingredients (serves 2-3)
200g cured cuttlefish, sliced into bite-sized pieces
1 piece firm beancurd (tau kwa) 200g, cut into rectangular slices
1 tbsp toasted white sesame seeds
Sauce: (combine in a bowl)
1 tsp sambal chilli paste (I use store-bought)
2 tbsp Hoisin sauce
juice from 3 calamansi limes
1/2 tsp sesame oil
1. Preheat oven to 200 deg C with fan and line a baking tray with parchment paper. Arrange the beancurd pieces on the tray in one single layer and bake in the middle shelf of oven for about 15-20 minutes or till golden brown.
2. Bring a pot of salted water to the boil and blanch the kangkong followed by the cuttlefish.
3. Arrange the blanched kangkong on a serving dish followed by the cuttlefish and beancurd on top. Spoon the sauce over the top and garnish with sesame seeds.