This is a very popular local dish in the 1960's t0 1980's at P.J. old town night market near the Kee Hup bus station..it was my favourite never fail to eat it a few times per week. In additon the stall that sell this Sotong Kangkung usually sell boil cockles as well, the cockles just dip into hot boiling water for a few minutes, drain the water place all in one plate then open te shell n dip it in chilli sacue etc same like the sotong n kangkung.
however at this hari raya open buffet lunch nobody touch thisa wonderful delicious dish becuase it is not serve in the correct maner as it should be. The Sotong and kangkung all already pre boil and place in the container.. this is totally wrong the dish will become non delicous at all when it is cold.
There should be a waiter preparing the dish first by boiling the sotong in a pot of hot boiling water similar like serving noodle soup etc, after palcing the ready sotong then do the same for the kangkung, place it in the same plate.
Guests could add in the 2 type sauce then it eat while it is still hot...
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