Classic Sotong Kangkung
Hidangan tradisional · Malaysian/Singaporean
A beloved hawker dish featuring stir-fried squid and water spinach in a savory, slightly spicy, and tangy sauce, often served with a side of chili paste.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Squid500g
- Water Spinach (Kangkung)2 bunches
- Garlic4 cloves
- Ginger1 inch piece
- Dried Chilies5-10
- Belacan (Shrimp Paste)1 tsp
- Soy Sauce2 tbsp
- Oyster Sauce1 tbsp
- Vinegar (Rice or White)1 tbsp
- Sugar1 tsp
- Vegetable Oil2 tbsp
- Saltto taste
- Water2 tbsp
Langkah
- 1
Prepare the chili paste: Soak dried chilies in hot water until softened. Blend chilies, belacan, garlic, and ginger into a paste.
- 2
Clean and prepare the squid: Remove skin and innards, then cut into rings. Score the squid lightly if desired.
- 3
Wash and trim the water spinach, separating stems and leaves.
- 4
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the chili paste and stir-fry until fragrant.
- 5
Add the squid rings and stir-fry quickly until they just turn opaque.
- 6
Add the water spinach stems and stir-fry for 1 minute.
- 7
Add the water spinach leaves, soy sauce, oyster sauce, vinegar, sugar, and a splash of water. Stir-fry until the leaves are wilted and the sauce has thickened slightly.
- 8
Season with salt to taste. Serve immediately.
