Ingredients :
500g smaill fresh squids, washed
2 tbsp oil
A (pounded):
50g shallots, removed skin
3 dried chillis, soaked
1 tsp ketumbar powder
B :
2 red chillies, sliced
2 green chillis, sliced
1 onion, shredded
Seasoning :
2 tbsp sugar
1/2 tbsp dark soya sause
1 tsp pepper
3 tbsp water
Method :
1. Heat up 2 tbsp oil, saute A until fragrant.
2. Add in squids, B and stir-fry until well mixed.
3. Add in seasoning and bring to a quick boil until squids are well cooked.
4. Dish up and serve with rice
(with recipes by Chef Plilip Yoong)
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