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A close-up of Kim Khao Hiang sauce, part of a Kam Hiong cuttlefish dish made with SpicyMama paste, highlighting its rich flavor.

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course, Side Dish
Cuisine Asian
Servings 4 people

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

A bottle of Kam Hong sauce, labeled as packet, with a Shikok design, placed on a wooden table
You may also consider S. S. Kim cuttle fish 
A clear plastic tray with several fresh, small, white squids arranged neatly, set on a light wooden surface. from s.s kim
Keyword Kam Hiong Cuttlefish