“Jiu Her Eng Chye” is a dish of blanched cuttlefish and kangkong smothered in sauce.
Singapore’s version combines a sweet, maroon-colored sauce with chilli in an orangey hue.
Assuming the one I had today is a good representation, Ipoh’s has a smooth satay sauce with distinct notes of coriander and curry. I love how the kangkong here seems to be juicier and a lot less fibrous in spite of its thicker stems.