Recipe Ingredient
- 800g white squid (sotong)
- Pound or blend together:
- 250g fresh red chillies
- 1 large onion
- 6 cloves garlic
- 2 tbsp oil
- 2 tbsp tamarind water
- 2 tbsp sugar
- salt
- monosodium glutamate (optional)
Instructions
- Clean squid and detach the head. Leave the squid whole and cut the pointed end into a flower. Ideally, each squid can yield one good flower. The rest of the squid can be criss-crossed on one surface and cut into pieces.
- Heat oil in frying pan. Fry pounded ingredients for 10 minutes until fragrant. Add squid. Then pour in tamarind water and season to taste with sugar, salt and monosodium glutamate.
- Serve hot with white rice.
