& {. L9 m' d8 V* C' ^SEASONING (mix well): I& o+ g6 d1 v) T0 ?
1 tsp curry powder1 tsp fish sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/2 tsp Shaoxing wine $ p: |, _# g2 o; c( otvb now,tvbnow,bttvb 9 Y& I, P4 z! s# o$ Z! C8 ftvb now,tvbnow,bttvbMETHOD 6 E I$ A1 Q x( F: N/ t$ h1. Rinse the squids, score into florets. Then, blanch into boiling water for a while. Remove and drain.5.39.217.76# B% }# }% X$ s( x; X) ]9 h( c$ m
2. Heat up 3 tbsp oil in a preheated wok, stir-fry the rest of the ingredients over slow heat until aromatic.5.39.217.76: X H& H6 y P2 W$ D. p+ R
3. Add in seasoning mixture, 4 tbsp water and squid. Stirring over high heat for a while. Dish up and serve.% H: j. B( w9 p% \) B W% T% X) m) `