2 G- i5 o. H5 stvb now,tvbnow,bttvbINGREDIENTS 0 b1 T* B7 G) F4 L. h% _' v400g 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) 9 H5 s& M/ W! i1 X * D% g6 `7 \& `5 `' `7 }0 {$ c& Ntvb now,tvbnow,bttvbSEASONING (mix well) 6 e3 E0 R* X% H5 y/ y" J1 tsp curry powder1 tsp fish sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/2 tsp Shaoxing wine5.39.217.76 d3 T* k4 `7 A+ T" p# V
tvb now,tvbnow,bttvb7 @; _+ R" N3 S METHOD; E& D8 p \9 P& y z& M' V x
1. Rinse the squids, score into florets. Then, blanch into boiling water for a while. Remove and drain.tvb now,tvbnow,bttvb5 a+ n3 d3 g% E: @% H( g
2. Heat up 3 tbsp oil in a preheated wok, stir-fry the rest of the ingredients over slow heat until aromatic. 4 f P4 g8 d- N3. Add in seasoning mixture, 4 tbsp water and squid. Stirring over high heat for a while. Dish up and serve. " T+ ?# g+ c) k公仔箱論壇3 @5 O n l0 V9 a3 z9 g