Hot butter cuttlefish (or HBC for short) is a dish that is synonymous with Sri Lankan Chinese cuisine. Yes, ‘Sri Lankan’ Chinese cuisine because after a decade of living in a majority Chinese country, I’m yet to find Chinese food like those in Sri Lankan Chinese restaurants.
As popular as it is, quite surprisingly it is not one of my favorite or must-have dishes off the Chinese menu. Most probably because my family were bigger fans of sweetcorn soup, sweet and sour prawns, kangkung beef and devilled chicken.
However, with multiple HBC posts appearing in my insta feed and a friend who constantly raves about this glorious HBC, I couldn’t help but give this dish a go. So here’s sharing the recipe and a few tips and tricks for the ever so popular hot butter cuttlefish. And it is just in time for Chinese New Year!…