500 g Salted Squid
70 g Torch Ginger Flower, thinly sliced, optional
150 g Red Cayenne Pepper
100 g Curly Red Chilies
75 g Shallots
30 g Garlic
7 Lime Leaves, thinly sliced
13 g Salt
15 g Sugar
15 g Chicken Powder
150 ml Cooking Oil
Boil the salted squid for about 20 minutes and clean well. Remove all the dirt and wash it clean. Set aside.
Coarsely chop red chili peppers, curly red chili, shallots and garlic. Set aside.
In a saucepan, heat up some oil and sauté the spices over medium heat until fragrant and oils separated.
Once the spices are cooked, add the salted squid and stir well.
Add in lime leaves, torch ginger flower, lemongrass, salt, sugar, chicken powder and stir well.
Once the flavours have been absorbed, remove and set aside.