Salted Squid Onion Sambal
Ingredients
- 1/4 kg salted squid
- 1/4 kg red and orange bird's eye chilies
- 100 g curly red chilies
- 1/4 kg shallots
- 2 kaffir lime leaves
- Salt, granulated sugar and powdered stock
Preparation
Wash the squid thoroughly, remove any plastic and dirt, boil briefly in boiling water, rinse again until clean, and drain
Fry the chilies and shallots whole in hot oil, drain, then coarsely pound them
Sauté the chilies in hot oil, stir, then add the squid and kaffir lime leaves. Cook on low heat until the oil releases, and season with a little granulated sugar and non-MSG mushroom stock. If not available, substitute with other stock brands or omit as desired
Notes
For the stock, you can use non-MSG mushroom stock or alternatives like Royco, or leave it out
