0 i( p* w7 m5 E- D% u: s1 Z. O, vtvb now,tvbnow,bttvbINGREDIENTS4 n4 X* U! l8 s0 p
400g squid1 red chillies (chopped)3 bird's eye chillies (chopped)3 dried chillies (soaked, sectioned)1 stem lemon grass (chopped)100g dried shrimps (soaked, chopped)4 garlic cloves (chopped)1 big onion (shredded)TVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。, T. y: Y! @3 s2 I: U; o3 j+ l
- X' e3 s# U) c- [" U) E3 wSEASONING (mix well) / h& j' a ?& g" [公仔箱論壇1 tsp curry powder1 tsp fish sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/2 tsp Shaoxing wine 0 f+ _! K& \& C+ t4 B& D ' {+ `( L) a, \4 MTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。METHOD 7 Y5 C7 L, q0 Y0 F7 F& ]tvb now,tvbnow,bttvb1. Rinse the squids, score into florets. Then, blanch into boiling water for a while. Remove and drain.5.39.217.764 W" V0 l4 l+ d' H7 t5 j
2. Heat up 3 tbsp oil in a preheated wok, stir-fry the rest of the ingredients over slow heat until aromatic. 3 A% j( Q7 M: o8 q9 E5.39.217.763. Add in seasoning mixture, 4 tbsp water and squid. Stirring over high heat for a while. Dish up and serve. N6 k2 c9 v9 v( W4 B T