Ingredients
- 1/4 cup oil
- 600 g squid – cleaned and sliced
- Juice of 5 kalamansi limes
- 3 tablespoon tomato ketchup
- Salt
- 1–2 tablespoon of sugar
- A handful of mint leaves and coriander leaves
For the spice paste
- 8 red chillies – seeded
- 3 bird’s eye chillies 3 – seeded (omit if you prefer it less spicy)
- 4 onions – peeled and quartered
- 3 cloves of garlic
- 1/2 tsp of dried shrimp paste (belacan)
- 1 cm fresh turmeric or 1/2 tsp turmeric powder
- 1 cm fresh ginger
- 2 kaffir lime leaves
- 2 stalks of lemongrass
- 5 candlenuts (buah keras)
Instructions
- Combine ingredients for spice paste in a food processor and blend till fine.
- Heat oil in a pan, fry the spice paste until fragrant. This takes about 10-15 minutes.
- Add in squid, lime juice and salt.
- Mix in tomato sauce and 1 tablespoon of sugar.
- Top with mint and coriander leaves.
Notes
Feel free to adjust the amount of oil used. I started with less than 1/4 cup.
Nutrition
- Serving Size: 4
- Calories: 276
- Sugar: 20g
- Sodium: 184mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg