CUTTLEFISH KALE (Sotong Kangkung)

• 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.

kale, cuttlefish, lemon, onion, garlic, ginger, margarine, oyster sauce, chili sauce, tomato sauce, sugar, pepper, salt, stalks spring onions, peanuts

Taken from cookpad.com/us/recipes/261310-cuttlefish-kale-sotong-kangkung (may not work)