CUTTLEFISH KALE (Sotong Kangkung) Recipe

Name: CUTTLEFISH KALE (Sotong Kangkung)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch kale (can be substituted sweet potato leaves ), cut the leaves; 2 cuttlefish; 1 lemon; 1 onion, roughly chopped; 4 cloves garlic, finely chopped; 3 cm ginger, crushed; 1 Tbsp margarine; 4 Tbsp oyster sauce; 7 Tbsp chili sauce; 5 Tbsp tomato sauce; 2 Tbsp granulated sugar; 1 tsp pepper; 1 tsp salt; 2 stalks spring onions; 2 Tbsp fried peanuts, for sprinkling

Servings: persons

1 bunch kale (can be substituted sweet potato leaves ), cut the leaves
2 cuttlefish
1 lemon
1 onion, roughly chopped
4 cloves garlic, finely chopped
3 cm ginger, crushed
1 Tbsp margarine
4 Tbsp oyster sauce
7 Tbsp chili sauce
5 Tbsp tomato sauce
2 Tbsp granulated sugar
1 tsp pepper
1 tsp salt
2 stalks spring onions
2 Tbsp fried peanuts, for sprinkling

1
Briefly boil the kale until wilted, remove from heat.
2
Flush with cold water, and drain.
3
Clean the cuttlefish and slice.
4
Sprinkle lemon juice, pepper and a little salt.
5
Allow a few minutes.
6
Heat the butter and saute onion until fragrant.
7
Add garlic and ginger and stir-fry.
8
Add a variety of sauces, pepper, sugar and salt.
9
Add the cuttlefish and stir well.
10
Shortly before the fire off, put lime juice.
11
Lift, add the spring onions.
12
Place the kale in a serving dish, pour in the cuttlefish.
13
Sprinkle with peanuts.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 bunch kale (can be substituted sweet potato leaves ), cut the leaves, 2 cuttlefish, 1 lemon, 1 onion, roughly chopped, and more.

Yes, CUTTLEFISH KALE (Sotong Kangkung) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

CUTTLEFISH KALE (Sotong Kangkung)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions