1 fresh cuttlefish
1 bunch kangkung
1 string tauhu pok
1 tsp sesame seeds
2 tbsp teecheo (sweet sauce)
1 tsp chili sauce

1. Blanch cuttlefish in hot boiling water until it curls up. Put aside to cool down.

2. Blanch kangkung and tauhu pok for a few minutes. Drain out the water.

3. Slice the cuttlefish thinly. Cut the kangkung into 3cm in length and the tauhu pok in quarters.

4. Place the kangkung in a plate, followed by cuttlefish and tauhu pok.

5. Pour some sweet sauce and chili on top of it. Sprinkle some sesame seeds.

6. Serve with rice.

Note: You can use rojak sauce to replace the sweet sauce.
0 Responses

Post a Comment