Ingredients:

1 canx425g  SABA Squid in Soy Sauce

1 cup   Coconut milk

2 cloves   Garlic, minced

1 pc.   Onion, minced

2 tbsp  Ginger, cut into strips

2 pcs.   Bird’s eye chili peppers (siling labuyo), chopped

½ tsp.   Salt

250 g   Kangkong

Procedure:

1. Open and drain SABA Squid in Soy Sauce. Slice into rings. Set aside.

2. Heat wok over medium heat. Pour in 1 cup coconut milk.

3. Add garlic, onion, and ginger strips. Simmer for a few minutes, then add squid rings and siling labuyo.

4. Season with salt. Add kangkong tops and cook until wilted. 

5. Serve hot.