1 grated coconut; squeeze out 150ml thick coconut milk, then add two cups water and squeeze out thin coconut milk
3 kaffir lime leaves
Juice of 1 lime
13 fresh red chillies (remove seeds)
3 cloves garlic
2cm turmeric root 8 candlenuts (buah keras)
1 tsp belacan granules
1 tsp salt, or to taste
1/2 tsp sugar, or to taste
Wash squids, remove entrails and black ink pouch. Keep whole and leave the eyes intact. Rub with salt and leave aside for 10 to 15 minutes.
Heat oil in a wok, then fry ground ingredients and lemon grass till fragrant. Add onions and saute well. Add a little of the thick coconut milk to prevent ingredients from sticking to the wok.
Add squids and fry for a few minutes. Pour in thin coconut milk and cook over low heat until squids are tender. Add remaining thick coconut milk and bring to a low boil. Add lime juice, seasoning and kaffir lime leaves. Dish out and serve immediately.