南洋風味 -- 魷魚蕹菜

 

魷魚蕹菜是一款水發魷魚和蕹菜燙好後拌上蝦膏，辣椒醬，甜醬油和海鮮醬混合醬料的小吃。吃之前會撒點烤香的花生和芝麻。

在馬來西亞，它通常和水果羅惹一起賣，可能和醬料用料類似的關係吧！

 

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 隻 水發魷魚

250 克 蕹菜/空心菜

 

醬料：

1 小勺 甜醬油

1 大勺 蝦膏 （Heh Ko）

1 大勺 海鮮醬

 

另外：

2 大勺 多用途叁巴辣椒醬

3 大勺 烤熟的花生 （輾碎）

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. 先把魷魚幹根據這個做法--》

http://blog.sina.com.cn/s/blog_67f589f40102wqs5.html 泡發好/

或使用市售的水發魷魚，切花後燙熟備用。

 

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. 把所有醬料混勻備用。花生烤香輾碎備用。

3. 蕹菜/空心菜摘好汆燙備用，空心菜很好熟，燙的時間不可太長。

4. 把空心菜和魷魚擺盤，淋上醬料和花生芝麻，再加上兩大勺多用途叁巴辣椒醬拌勻即可食用。

 

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.

 

 

歡迎到我的英文博客玩--

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