INGREDIENTS:

• 1 kg squid (sotong), washed and sliced into rings
• 2 red onions, sliced
• cooking oil

(PASTE, TO BLEND):

• 1 inch old ginger
• 2 red chillies
• 4 cloves garlic
• 1 red onion

(SAUCE):

• Salam Sos Berperisa Tiram
• Salam Sos Cili Manis Perisa Thai
• ½ tsp salt
• 1 tsp sugar

(GARNISHING):

• 1 red chilli, sliced
• coriander

INSTRUCTIONS:

1. Dry cook the squid on a pan until squid starts to shrink in size and liquid is forming, around 3/4 cooked. Remove and set aside.
2. Heat up oil in a pan and stir fry the blended paste until aromatic. Add in all the sauces, stir to incorporate and bring to a boil.
3. Toss back the squid rings in the pan and mix well. Then add in onions and continue to stir for 5 minutes or bring to a boil.
4. Plate and garnish with red chilli and coriander. Serve hot.