Food Talks

Sotong kangkung (Cuttlefish salad) Article Rating

Posted by Adline on July 28, 2010 - Filed under: Recipes

Sotong kangkung is one of my most favourite Malaysian dishes, and I’m sure many of you like it too, which is why I’m sharing with you my mum’s recipe! If you feel that making your own sauce is too daunting, however, go ahead and cheat – buy ready made kuah rojak (rojak sauce). I promise I won’t tell anyone!

Main ingredients
1 sotong kembang (red cuttlefish)
300gm or one bunch of kangkung (water spinach/convolvulus)

To add to boiling water
1 teaspoon salt
1 tablespoon cooking oil

Optional ingredients
1 cucumber (sliced or grated)
4 pieces of fried firm tofu (sliced)

Sauce ingredients
1cm cube of toasted belacan (dry shrimp paste)
3 tablespoons of petis (thick shrimp paste)
1 tablespoon of dark soy sauce
1 tablespoon of sweet soy sauce
3 tablespoons of sugar (add more or reduce to your taste)
Salt to taste
2 tablespoons of tamarind paste mixed with 2 tablespoons of warm water
1/2 tablespoon of chilli paste (optional)

2 tablespoons of toasted peanuts (pounded)
1 teaspoon toasted sesame seeds


  1. Cut the cuttlefish into bite-sized strips.
  2. Bring a pot of water to boil and add salt and oil. Blanch the sotong kembang strips for a few minutes and then drain.
  3. Blanch the kangkung for a minute, drain and cut into smaller pieces.
  4. Arrange the blanched sotong kembang and kangkung pieces on a serving dish.
  5. Add optional ingredients such as cucumber and tofu (if any).
  6. Mix all sauce ingredients into a pot and bring to a boil.
  7. Allow sauce to cool slightly and pour it all over the sotong kembang and kangkung just before serving.
  8. Sprinkle peanuts and sesame seeds.
  9. If you like it hot, chop up some cili padi or bird’s eye chilli and sprinkle over your dish.
  10. Ready to serve.
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Patrick Said:

Thankyou so much to share your recipe on this dish, this is truly one of my favourite Malaysian dish!

Tuesday, August 20, 2013 7:40 AM from:
Adline writes Said:
Adline writes

Hi Patrick! You're most welcome, do give it a try and feel free to tweak the recipe to your taste. Bon apetit!

Tuesday, August 20, 2013 10:31 AM from:
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