How to soak dried cuttlefish


I discovered the best method of soaking dried cuttlefish is using baking soda. A fast and common method used by many.

Soaking with plain water will only softened the dried cuttlefish but you will never achieve  your desired expansion and softness.



One ball of baking soda.


One large container to fill the expanded cuttlefish


You can soak the dried cuttlefish until your desired tenderness and size but remember to change the water from time to time until the water becomes clear.

I have left the dried cuttlefish in the glass container for one day.

Here is the end results.


Rinse thoroughly and drained.

If you do not wish to cook immediately, stored them in Lock & Lock containers and freeze them.


Check out these links  on how I prepared the pre-soaked cuttlefish recipes.

Squid Ink Spaghetti with Orange Cuttlefish


What a contrast in colour and fusion combination.

East meet West dish fusion.



One large cuttlefish

1 small bottle of Nortindal Tinta Calamar (Concentrated Squid Ink)


Minced garlic

Olive oil

Salt and Pepper


How to cook orange cuttlefish?

Click this link for details.


Heat pan with some olive oil.

Sautéed minced garlic and add one to two tablespoons of concentrated squid ink.

Mixed well and bring to a boil.

Taste and adjust seasoning to your own taste bud.

Add the cooked spaghetti and blend together with the gravy.

This brand of squid ink is concentrated enough, you don’t need to specially purchase  Tonnarelli al nero di sepia spaghetti to cook this dish.

Divide the squid ink spaghetti into divided portion and top with several pieces of boiled orange cuttlefish.

For a robust flavour, sprinkle some Garlic Pepper before serving.

Orange cuttlefish squid ink spaghetti


Check out at this link for more spaghetti dishes.

Orange Cuttlefish


This is a Cantonese cuisine. A dish commonly found at all Wu Xiang food stalls.

One of the most expensive dish amongst all the other Wu Xiang items.


On large cuttlefish



4 tablespoons Hoisin Sauce

Lawry’s Seasoned Salt

2 tablespoons cooking honey

2 tablespoons  grounded assorted spices


Wash the cuttlefish until its clean to remove all  the grit, ink and sand.

Cut off the tentacles just in front of the eye.

Remove the cuttle bone from the cuttlefish.

Gently cut the outer skin and then peel off the skin.

Picking up the tentacles, push out the beak (mouth) from the bottom and pull out.

Remove the skin of the cuttlefish and separate the different parts.

You can retain the black ink to cook spaghetti or discard them.

Wash the cuttlefish and the inwards and set aside.

Remove any excess water with some paper hand towels.

Rub some Lawry’s Seasoned Salt before marinating the cuttlefish.

Spread the marinade all over the cuttlefish and set aside for 15 minutes.

Mix one tablespoon of Redman Orange Colouring and one tablespoon of lukewarm water and mix well.

With the aid of a disposal glove, apply the colouring over the entire cuttlefish.

In a saucepan big enough to place the cuttlefish, add three tablespoons of Hoisin Sauce and one tablespoon of Mirin together with one bowl of homemade chicken stock and bring to  a boil.

Add the marinated cuttlefish and adjust the heat to medium low and cook for about 8 to 10 minutes depending on the size of the cuttlefish.

Do not overcook the cuttlefish otherwise it will turn rubbery.

Turn off the heat and leave the cooked cuttlefish in the pot for another 10 minutes.

Remove from the pot and set aside.

Retain  the sauce in the pot and serve together with the sliced cuttlefish.


Cut the cuttlefish into bite size pieces and served with Orange Oil Soy for tangy flavour.

Alternatively, you can served the sliced cuttlefish with the sauce from the marinade.


Check out here for more cuttlefish dishes.

Ju He Eng Chye Bee Hoon (Cuttlefish with Kangkong Bee Hoon)


This salad dish has two main ingredients.

The cuttlefish and the water spinach.

I prefer to add Bee Hoon (vermicelli) for a one dish meal.


2 medium size pre-soaked Cuttlefish

Cut and trimmed the cuttlefish

One bunch of Kangkong (Water Spinach)

Wash and trimmed

Half fresh ripe pineapple (cut into bite sizes)

Most importantly the sweet red sauce.

My family prefer to have this sauce and not sambal chilli. The choice is yours.


Click this link for the detailed recipe.

A plate of Ju He Eng Chye Bee Hoon is ready for serving.

Close Up View of the yummilicious Cuttlefish with Water Spinach Vermicelli.


Interested to prepare a plate of Sambal Cuttlefish.

Here’s the details.

Squishy Grilled Giant Cuttlefish



One giant fresh cuttlefish

Teriyaki Sauce with Honey

Few stalks of cilantros.


Separate the head from the tentacles.

Cut under the eyes and bisect it.

Remove the beak and everything inside the mantle to include the ink sac, cuttle bone which looks like a long pointy piece of plastic (cartilage).

Scrap off the  skin (multi-coloured covering)

Marinate the whole cuttlefish with Lawry’s Seasoned Salt.

Slice the body of the cuttlefish at intervals but not right through and the sides as well.

Heat pan with some cooking oil and pan fried till the cooked about 8 – 10 minutes for a giant cuttlefish.

Be generous with the marinade (Teriyaki Sauce with Honey). Brush over the entire cuttlefish on both sides.

Flip the cuttlefish and cook the other side and brush again the marinade.

Garnished with a few stalks of chopped cilantros.

Brush another layer of marinade before serving.

A plate of yummilicious “Surume Ika Teriyaki”  (Grilled Giant Cuttlefish with Teriyaki Sauce) but instead of grilling, its pan fried and just as good.


Interested to dish another squid dish, check out here.

Sambal Cuttlefish

Sambal Sotong


Item A

One large pre-soaked Cuttlefish

Item B

Cooking Oil
One big red onion (slice thinly)
Item C (to blend)
1 cup water
1 cup dried chilli paste
Quarter cup of anchovies (ikan bilis)
4 red shallots
2 clove garlic

Item D

Half cup of tamarind juice
1 teaspoon of shrimp paste (belachan)
A pinch of sugar and sea salt


Heat oil in wok and fry onion.
If you intend to keep the sambal for few days, recommend you add extra cooking oil, this will help to ferment the sambal.
Add in the blended ingredients and stir well until you see the oil floating to the top.
Now add in the sotong (cuttlefish), still well till fragrant.
Once again wait until the oil floats up again and add in Item D.
Stir for another minute.
Serve immediately.


If you intend to keep the sambal for a couple of days, ensure that you do not stir the sambal too often. Store the remaining sambal in the refrigerator and reheat again the next day.
This dish goes well with Nasi Lemak.

Cuttlefish Kangkong with Bee Hoon

Cuttlefish Kangkong with Bee Hoon


1 large processed cuttlefish
A bunch of young water convolvulus (kangkong)
1 sweet fresh pineapple or 1 can pineapple cubes
4 pieces of deep fried beancurd
2 tablespoons of Chee Seng 100% Pure White Sesame Seed Oil
2 tablespoons of toasted white sesame seeds
Half packet of Bee Hoon (boiled in hot water until cook, rinse with cold tap water and drain)

Sauce for the Salad:

You can purchased one small can of precooked red sweet sauce
Or prepare your own dressing.

Sauce Ingredients:
(Mix together)

2 tablespoons of Hoi Sin Sauce
1 tablespoon of black prawn paste
2 teaspoons of chilli sauce
1 teaspoon of coarse sugar
1 teaspoon of plum paste


Cut the lower end of the washed water convolvulus (kangkong). Cut into 2 inches length.
Heat a pot of water and when water comes to a boil, blanch the cuttlefish for a short while. Remove cuttlefish and soak in iced water. Cut the cuttlefish into 2 lengthwise.
Blanch the water convolvulus (kangkong) and drain.
In a plate, place a small amount of cooked bee hoon. Topped with water convolvulus and cooked cuttlefish.
Pour the sauce mixture and sprinkle toasted sesame seeds and serve.