• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 500g squid
  • 5-6 tbsp oil
  • Ground spice (A):
  • 2 cloves garlic
  • 2 stalks lemon grass
  • 5 shallots
  • 10 dried chillies, soaked and seeds removed
  • 3 red chillies
  • 1 tbsp sliced wild ginger flower (bunga kantan)
  • Sauce (B):
  • 1/2 tsp fennel powder
  • 1/2 tsp cumin powder
  • 2 tbsp chilli sauce
  • 2 tbsp tomato puree
  • 1 tbsp sugar or to taste
  • Adequate fish sauce to taste


  1. Clean the squids and remove the innards.Heat oil and sauté ground spice ingredients (A) over low heat until fragrant.
  2. Mix fennel and cumin powders together with a little water into a paste. Stir the paste into the ground ingredients with the other sauce ingredients (B) and bring to a quick boil.
  3. Once the sauce thickens, add the squids. Toss and fry briefly until squids are cooked through. Dish out to serve.
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