Dish

Sotong kangkung

Squid and Water Spinach Stir Fry

Sotong kangkung is a stir-fried dish that is made with cuttlefish, water spinach, chili, garlic, and shrimp paste. The dish is typically served with rice and is a popular street food in Malaysia. The cuttlefish is cooked until it is tender and then mixed with the water spinach and other ingredients. The dish is then seasoned with shrimp paste and chili to give it a spicy and flavorful taste. Sotong kangkung is a great dish for seafood lovers and those who enjoy spicy food.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Seafood› Mollusk Dish

Origins and history

Sotong kangkung is a traditional Malaysian dish that is believed to have originated in the state of Selangor. It is a popular street food that is often sold by vendors in the evening. The dish is typically served with rice and is a favorite among locals and tourists alike.

Dietary considerations

Gluten-free, Dairy-free

Variations

There are many variations of sotong kangkung, with some recipes calling for different types of seafood or vegetables. Some recipes also call for the addition of coconut milk to give the dish a creamier texture.

Presentation and garnishing

Sotong kangkung is typically served on a plate with rice and garnished with sliced chili and lime wedges. The dish can also be served with a side of sambal, a spicy chili paste that is commonly used in Malaysian cuisine.

Tips & Tricks

To make the dish spicier, add more chili to the recipe. To make it less spicy, reduce the amount of chili used. It is important to cook the cuttlefish until it is tender to ensure that it is not tough or chewy.