• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 200-250g soaked transparent cuttlefish
  • 250g fresh large squid
  • 1/2tsp sugar
  • 1/4tsp pepper
  • 2-3tbsp oil
  • 1tbsp chopped shallots
  • 1tbsp chopped ginger
  • 1tbsp chopped garlic
  • 1tsp chopped bird's eye chillies
  • 1tbsp chopped coriander
  • Sauce ingredients (combined):
  • 2tbsp chilli sauce
  • 2tbsp tomato sauce
  • 2tbsp hot bean paste
  • 1tbsp sugar or to taste
  • 1/2tsp sesame oil
  • 4tbsp fresh chicken stock
  • A dash of Hua Tiau wine(optional)


  1. Score the inner body of the cuttlefish and squid.
  2. Cut into thick slices of about 2x5cm. Seasonthe cuttlefish and squid with sugar and pepperfor 15-20 minutes. Blanch the seasoned cuttlefishand squid in boiling salted water for 30 secondsto one minute. Drain well.
  3. Heat wok with oil until hot and stir-fry shallots, ginger, garlic and bird's eye chillies until fragrant.
  4. Pour in the combined sauce ingredients andbring to a boil. When the sauce thickens, addthe cuttlefish and squid and toss the mixturebriefly.
  5. Transfer to a serving dish and garnish withchopped coriander.

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