南洋风味 -- 鱿鱼蕹菜

 

鱿鱼蕹菜是一款水发鱿鱼和蕹菜烫好后拌上虾膏，辣椒酱，甜酱油和海鲜酱混合酱料的小吃。吃之前会撒点烤香的花生和芝麻。

在马来西亚，它通常和水果罗惹一起卖，可能和酱料用料类似的关系吧！

 

Sotong Kangkung or Cuttlefish salad with Water spinach/Convolvulus is a very common street food in Malaysia, it is normally sold at the same stall that sales Rojak Buah/Fruits Rojak since the sauce are pretty similar.

Sotong Kangkung contains blanched cuttlefish and water spinach/convolvulus then are tossed with prawn paste, chili, sweet sauce. It will then top with sesame seeds and grounded peanuts before serving.

 

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材料:

1/2 只 水发鱿鱼

250 克 蕹菜/空心菜

 

酱料：

1 小勺 甜酱油

1 大勺 虾膏 （Heh Ko）

1 大勺 海鲜酱

 

另外：

2 大勺 多用途叁巴辣椒酱

3 大勺 烤熟的花生 （辗碎）

1 大勺 烤熟的芝麻

 

Ingredients:

1/2 Soaked Dried Cuttlefish

250 g Kangkung/Water spinach/Convolvulus

 

Sauce：

1 tsp Caramel Thick Soy Sauce

1 tbsp  Sweet Shrimp Paste /Heh Ko

1 tbsp of Hoisin Sauce

 

Others：

2 tbsp Sambal Tumis

3 tbsp of crushed roasted peanuts

1 tbsp roasted sesame

 

 

1. 先把鱿鱼干根据这个做法--》

http://blog.sina.com.cn/s/blog_67f589f40102wqs5.html 泡发好/

或使用市售的水发鱿鱼，切花后烫熟备用。

 

1. Soak and clean dried cutter fish according to this method--》http://www.echoskitchen.com/2016/11/how-to-soaking-and-preparing-dried.html or use shop bought soaked cuttlefish. Cut into pieces and blanched.

 

 

2. 把所有酱料混匀备用。花生烤香辗碎备用。

3. 蕹菜/空心菜摘好汆烫备用，空心菜很好熟，烫的时间不可太长。

4. 把空心菜和鱿鱼摆盘，淋上酱料和花生芝麻，再加上两大勺多用途叁巴辣椒酱拌匀即可食用。

 

2. Mix all ingredients listed under sauce together. Roast and crush peanuts, let cool.

3. Blanch kangkung/water spinach in boiling water, water spinach cooks really fast, so do not overcook it.

4. Place blanched cuttlefish and Kangkung on a plate, pour the prepared sauce on top and sprinkle crushed roasted peanuts and sesame on top with 2 tbsp of Sambal Tumis at the side, mix well and serve immediately.

 

 

欢迎到我的英文博客玩--

http://www.echoskitchen.com/2016/11/sotong-kangkung.html