I saw this salad in Rasa Malaysia under An Insider's Guide to Penang Hawker Food. In Malay it calls Sotong Kangkung. This salad contains blanched cuttlefish and water convolvulus. They are tossed with prawn paste, chili, sweet sauce which similar to rojak sauce but less pungent. Sprinkle top with sesame seeds and grounded peanuts.
This cuttlefish has been soaked in alkali water. It costs RM18 per kg. Pretty easy to prepare. Just wash and cut into bite size.
Since processed cuttlefish is easy available it is easy to prepare Jiu Hu Eng Chai. The only cooking involved is blanching cuttlefish and water convolvulus. If you are cuttlefish lover do give this salad a try.Another star ingredients is this Hae Ko (虾膏);Prawn paste. I love it!
Adapted and slightly modified from Lily’s Wai Sek HongJiu Hu Eng Chai (Cuttlefish Salad with Water Convolvulus)
Ingredients:
(A)
1 processed cuttlefish (about 260g; bought from wet market)
A bunch of young water convolvulus (kangkung)
(B) Sauce
4 tablespoons Hoi Sin sauce
3 tablespoons Hae Ko (black prawn paste; 虾膏)
2 teaspoons sambal belacan (refer below for recipe*)
1 teaspoon sugar or to taste
1 Calamasi (limau kasturi )
*Mix together
(C) topping
Some toasted sesame seeds
Some ground peanuts
*For making Sambal belacan
Pound or blend 50g of fresh red chilies together with 2 teaspoons of toasted belacan. Mix with Calamasi juice. Store in airtight container and keep inside fridge for future consumption.
Methods :
1. Washed water convolvulus and pluck into bite length size. Set aside. Cut the processed cuttlefish into bite length size too.
3. Then, Blanch cuttlefish for about 2-3 minutes (thick slices take longer time) and remove. * Do not overcooked cuttlefish as the texture will turn rubbery.
4. Preparing the sauce. Mix all together in a mixing bowl till well combine. Taste and adjust accordingly.
5. Serving by placing cuttlefish on top of
water convolvulus. Pour the mixed sauce and sprinkle with sesame seeds and
ground peanuts. Serve immediately. Enjoy!