Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cuttlefish kale (sotong kangkung). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Great recipe for CUTTLEFISH KALE (Sotong Kangkung). A city located in the province of West Kalimantan is indeed full of culinary riches. By the nickname of thousand temple Singkawang rightly become a major destination when vacationing on the island of Borneo.
CUTTLEFISH KALE (Sotong Kangkung) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. CUTTLEFISH KALE (Sotong Kangkung) is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook cuttlefish kale (sotong kangkung) using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make CUTTLEFISH KALE (Sotong Kangkung):
- Prepare 1 bunch kale (can be substituted sweet potato leaves ), cut the leaves
- Make ready 2 cuttlefish
- Make ready 1 lemon
- Get SAUCE
- Make ready 1 onion, roughly chopped
- Make ready 4 cloves garlic, finely chopped
- Get 3 cm ginger, crushed
- Prepare 1 Tbsp margarine
- Make ready 4 Tbsp oyster sauce
- Make ready 7 Tbsp chili sauce
- Take 5 Tbsp tomato sauce
- Prepare 2 Tbsp granulated sugar
- Make ready 1 tsp pepper
- Make ready 1 tsp salt
- Prepare 2 stalks spring onions
- Make ready 2 Tbsp fried peanuts, for sprinkling
A healthy snack that suits the budget and easy to find? Fresh crisp kangkung and cuttlefish are just so good to munch! Unfortunately, the restaurant only open on Friday. Cannot wait another Friday to have my asam laksa.
Steps to make CUTTLEFISH KALE (Sotong Kangkung):
- Briefly boil the kale until wilted, remove from heat. Flush with cold water, and drain.
- Clean the cuttlefish and slice. Sprinkle lemon juice, pepper and a little salt. Allow a few minutes.
- Heat the butter and saute onion until fragrant. Add garlic and ginger and stir-fry.
- Add a variety of sauces, pepper, sugar and salt. Add the cuttlefish and stir well.
- Shortly before the fire off, put lime juice. Lift, add the spring onions.
- Place the kale in a serving dish, pour in the cuttlefish. Sprinkle with peanuts.
Of course it is halal, I'm Malay and I'm a fan of asam laksa. Mmmm, have got to try out ur recipe. Dunno when yet but definitely will coz I totally love rojak buah and sotong kangkung. With your recipe, I can imagine eating sotong kangkung to my heart's content. Oh btw, rin, I have tried your Har mee and lovely.
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