People who love Rojak will very likely be big on Cuttlefish Kangkong as well. It’s refreshing to have the blanched cuttlefish mixed together Kangkong (water spinach), added with the spicy yet sweet peanut sauce. This has been a popular dish in both Singapore and Malaysia, and AMAZINGLY simple to make. To top it off, the toasted white sesame seeds give it an added boost in taste too.
Give this simple dish a go and you won’t be regretting this tangy decision!
Recipe at:- http://themeatmen.sg/cuttlefish-kangkong
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