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Malaysian Recipe : Cuttlefish Salad

This dish is called Joo Hoo Eng Chai in Hokkien


  • 8 oz processed cuttlefish
  • 2 oz processed jellyfish
  • 6 pieces fried soy bean cakes
  • 10 oz young water convolvulus (Eng chye)
  • 2 tbsp toasted sesame seeds

Sauce Ingredients: (Mix together)

  • 4 to 6 tbsp chili sauce
  • 3 tbsp Hoisin sauce
  • 1 tbsp lime juice
  • 1 tbsp peanut oil
  • ½ tsp sesame oil


  1. Cut cuttlefish into thick slices.
  2. Cut processed jellyfish into thin slices.
  3. Toast fried soy bean cakes till crispy. Cut into pieces.
  4. Blanch water convolvulus for 10 seconds in boiling water with 1 teaspoon each of salt and sugar and 1 tablespoon oil.
  5. Scoop out with a wire mesh ladle and drain well. Place on large plate. Arrange cuttlefish, jellyfish shreds and soy bean pieces over vegetables. Sprinkle toasted sesame seeds and pour the chili sauce mixture over. Serve.

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Last Modified: 11/27/11.