Cuttlefish Salad Recipe
 Yau Yee Ong Choy - Cantonese Style

Ingredients:

Main:
3
1 tsp
2 pots
1 tsp
1/2 tsp
1/2 tsp
455 g / 1 lb
1 tsp
1/2 tsp
1/2 tsp
1 tbsp

Accompaniments:
24
1
1
6
60 g / 2 oz

Special sauce:
2 tbsp
1 tbsp
2 tsp
1 tsp
1 tsp
 

dried cuttlefish
bi-carbonate of soda
water
salt for boiling cuttlefish
light soya sauce for cuttlefish
sesame oil for cuttlefish
ong choy OR kangkong (water convolvulus)
salt for boiling ong choy
light soya sauce for ong choy
sesame oil for ong choy
roasted sesame seeds
 

tau pok (small deep-fried bean curds)
cucumber
pineapple
satay sticks
dried pressed cuttlefish

hoi sin sauce
hae ko (black prawn paste)
chilly sauce (bottled)
belacan powder
sugar

Method:

1. Soak cuttlefish overnight in cold water and bicarbonate of soda. Discard impurities.

2. Prepare accompaniments as follows:
   (a) Grill deep-fried bean curds lightly. Slit each in the middle but do not cut into 2. Put aside.
   (b) Cut cucumber lengthwise into 4. Discard centre pulp and slice slantwise to thickness of 1.2    cm (1/2 inch).
   (c) Remove skin, eyes and core of pineapple. Cut into 8 lengthwise and slice to thickness of 1.2 cm (1/2 inch).
   (d) Take 1 grilled bean curd and stuff in 1 slice of cucumber. Repeat until all have been stuffed. Use satay stick to skewer 4 bean curds stuffed with cucumber and 4 pineapple slices alternately. Repeat until 6 skewers are done.
   (e) Grill dried pressed cuttlefish lightly
   (f) Place all accompaniments on 1 platter.

3. Cut cuttlefish into 2 lengthwise. Slice slantwise to width of 5 cm (2 ins) and cut tentacles into lengths of 5 cm (2 ins).

4. Boil pot of water and add salt. When boiling, add in cuttlefish for 1 minutes and remove to colander. Shake off excess water and place cuttlefish in the middle of a platter. Stir in light soy sauce and sesame oil.

5. Nip water convolvulus into lengths of 5 cm (2 ins). Use only tender shoots and leaves. Boil another pot of water and add salt. When boiling, add in ong choy for 1 minute. drain and press out excess water. Stir in light soy sauce and sesame oil and place all around cuttlefish along the rim of platter.

6. Sprinkle roasted sesame seeds over cuttlefish and ong choy.

7. Prepare special sauce by mixing thoroughly all ingredients together. It can be poured over main dish or used as a dip.

8. Serve with accompaniments.

Note: Prepared cuttlefish are available in market.