I've been quite busy these few days as I've start to pack my luggages for the trip back to Singapore, and at the same time, I'm also rushing to finish a few sewing projects that I have on hand. On top of that, I have to bake 3 more recipes chosen for TWD in January within these few days. I can only blame myself for being a procrastinator, as there are certain tasks that I should've done beforehand. Anyway, what I can do at the moment is to continue with the leftover tasks at full force and hopefully I can complete everything on time. :-P

In the mean time, here's a recipe of stir-fried chilli squids, happy cooking!

Stir-fried Chilli Squids Recipe

Ingredients:
500g small squids
1 stalk lemongrass, shredded
100g onion, cut into thin wedges
1 red chilli, chopped
10 pieces curry leaves
50ml chicken stock
4 tablespoons chilli paste
15g Belachan/ shrimp paste
1 tablespoon sugar
1/2 tablespoon dark soy sauce

Method:
1) Clean the squids and then pat dry with paper towel. Parboil in hot oil for a few seconds. Dish up and drain well.
2) Leave 4 tablespoons of oil in a preheated wok to saute chilli paste, dried shrimp paste and sugar until fragrant. Add lemongrass, onion, red chilli and curry leaves, continue to saute until aromatic.
3) Add squids, chicken stock and dark soy sauce, bring to a boil. Stir constantly over high heat until the sauce is thickened. Remove from heat, serve.