Friday, June 28, 2013

Jiu Hu Eng Chai (Cuttlefish Salad with Water Convolvulus)-MFF Penang

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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 Hong
Jiu Hu Eng Chai (Cuttlefish Salad with Water Convolvulus)
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;
2 teaspoons sambal belacan (refer below for recipe*)
1 teaspoon sugar or to taste
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.
2. Heat a pot of water and when water comes to a boil, blanch the water convolvulus till turn dark green (less than a minute) and remove.

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!
I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies


  1. Viv,
    Oh!!! This is my hub's favorite.
    Must try this soon:D

  2. This sounds good to me. Simply but tasty. As the late Antonio Carluccio (well known Italian chef of TV fame and restaurant owner) said "minimum of fuss, maximum of flavour".I always follow that mantra. BTW, I am a retired chef.

  3. what is hoi sin sause? where can i buy it?


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