This recipe is quick and easy with a little prep work but essentially everything just gets thrown into the wok and once the squid is cooked remove it from the heat to make sure they don’t get hard or rubbery. Our version is very mild though so you may want to add some chili padi (bird’s eye chilies) for a bit of a kick.
|2 tsp Turmeric Powder|
|1 tsp Salt|
|1 Big Onion|
|3 cloves Garlic|
|1 Big Chili *(optional to add 4 Chili Padi)|
|1 Lemongrass (bruised)|
|1 kg Squid|
|½ tbsp Sugar|
|1 tsp Pepper|
|1 tsp Chicken Stock|
|1 tbsp Oyster Sauce|
|1 Spring Onion|
- Wash, dry and cut squid into 1inch long pieces, mix in the salt and turmeric and set aside
- Heat up 3 tbsp cooking oil in a wok then add in the cut onions, garlic, chillies and lemongrass and cook for 3 mins, then add in the tomatoes - cook for another 3 mins
- Add into the wok the squid, pepper, sugar, chicken stock and finally the oyster sauce.
- Add a little water if it is too thick, then sprinkle in the spring onions and take it off the heat.