Creamy Pusit and Kangkong
INGREDIENTS
1-370 ml Angel Kremqueso
¼ kilo medium-sized squid
1 tbsp cooking oil
1 tsp minced garlic
2 tbsp chopped onion
½ tsp grated ginger
2 cups cut-up kangkong steams and leaves
2 tbsp soy sauce
1 tbsp palm vinegar
½ tsp cracked peppercorns
1 siling labuyo (optional)
PROCEDURE
- Clean squid, removing ink and beak from the tentacles. Set aside.
- Heat cooking oil in a pan. Sauté garlic, onion and ginger.
- Add squid and stir-fry for a few seconds until it changes its color. Stir in soy sauce, vinegar and peppercorns cook for about 2 minutes.
- Add Angel Kremqueso, kangkong and siling labuyo.
- Cook further until boiling. Immediately remove from heat and serve.
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Selling Price:
73.86
Total Recipe Cost (Puhunan):
240.05
Potential Profit (Kita!):
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