1 kg Squid
Ground spices (A):
30 g Curly Red Chili
25 g Shallots
20 g Garlic
15 g Turmeric
20 g Ginger
20 g Galangal
20 g Shrimp/Fish Paste, toasted
20 g candlenut, toasted
20 g Brown Sugar
60 g Red Tomatoes
20 ml Water
Spices (B):
5 g Bay Leaves
3 g Orange Leaves
1 stick Lemongrass, smashed
30 g Galangal, smashed
50 ml Oil
Seasoning (C):
5 g Sugar
5 g Salt
10 g Chicken Powder