This dish comes from a popular Chinese salad called Cuttlefish Water Convolvulus (鱿鱼蕹菜)
I get my cooking inspiration from little things that I noticed or come across around me. This time it is Pickled Shallot (酸荞头) that gives me the inspiration for this meal.
Pickled Shallot is one of the condiments in this dish, but its presence in the dish really adds a new dimension to the flavour. It adds a zing to the dish.
Blanched beehoon and cuttlefish are top with kangkong and doused with a sweet red sauce. With a scatter of roasted ground peanuts, fried shallots, sliced pickled shallot and spring onions; this dish is completed.
The taste is refreshing, with the right amount of sweetness. The tangy pickled shallot completely balances the sweetness of the sauce, giving it a delicious kick.
Pot To Plate 