南洋风味 -- 鱿鱼蕹菜

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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，可能和酱料的用料类似有关系吧！

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.

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.