PenangTime.com: Recipe Guide
JI HU ENG CHAI
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Main: 300g Water spinach (Kangkung), 50g Processed/Dried Cuttlefish (shredded), 2 tbsp roasted peanuts (crushed), 1 tsp sesame seeds.
- Sauce: 2 tbsp Hae Ko (Shrimp Paste), 1 tbsp sweet sauce (tim cheong), 1 tbsp chili paste, 1 tbsp sugar, 1 lime (juice extracted), 1 tbsp hot water.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Sauce: In a bowl, dilute the sticky Hae Ko with hot water. Mix in sweet sauce, chili paste, sugar, and lime juice. Stir until smooth.
- Blanch: Bring a pot of water to boil. Blanch the kangkung briefly (30-45 seconds) so it remains crunchy. Drain well.
- Cuttlefish: Briefly blanch the cuttlefish shreds if they are too stiff, or serve as is if pre-processed.
- Assemble: Place kangkung on a plate, top with cuttlefish. Pour the sauce generously over the top.
- Garnish: Sprinkle with crushed peanuts and sesame seeds.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Ensure the kangkung is well-drained; excess water will dilute the rich sauce.
- Hae Ko is very salty, so taste the sauce before adding extra salt.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Ji Hu Eng Chai in Penang and compare flavour profiles.