SpicyMama Kam Hiong Cuttlefish
SpicyMama Kam Hiong Cuttlefish
Enjoy bold, irresistible flavour with this quick and easy SpicyMama Kam Hiong Cuttlefish. Made with our signature Kam Hiong paste, this dish delivers the rich, savoury-spicy taste of a Malaysian favourite in just minutes.Kam Hiong, meaning “golden fragrance” in Cantonese, is a uniquely Malaysian stir-fry style blending dried shrimp, curry leaves, chillies, and spices. The result? A punchy, umami-packed dish that’s perfect as a main or side.
Ingredients
- 1 Packet SpicyMama Kam Hiong Paste
- 200g Fresh cuttlefish, cleaned and sliced
Instructions
- Heat a pan over low heat. Add SpicyMama Kam Hiong Paste and let it warm gently.
- Add in the cuttlefish and stir until evenly coated with the paste.
- Increase to high heat and stir-fry for 1–2 minutes until the cuttlefish is just cooked and fragrant.
- Remove from heat, plate, and serve immediately.
- For extra flair, garnish with sliced red chillies or spring onions.
Notes
You may also consider S. S. Kim cuttle fish
