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• CHNG Kee’s Curry Paste

• CHNG Kee’s Sambal Belachan Chilli Paste

• CHNG Kee’s Light Soya Sauce

Cooking Method

1. Clean squids, and cook in boiling water.

2. Drain away water, and marinate squids with CHNG Kee’s Curry Paste, CHNG Kee’s Sambal Belacan Chilli Paste, and CHNG Kee’s Light Soya Sauce for 30 mins.

3. Mix together Japanese rice with water and ingredients B in rice cooker, and set aside to cook.

4. Heat pan with cooking oil, and fry lime leaf till fragrant.

5. Add marinated squids to cook, and stuff Japanese rice into squids.

6. Slice the stuffed squids, and serve with the remaining gravy.

Note: If the use of sambal belacan chilli isn’t desired, replace it by adding more of CHNG Kee’s Curry Paste from 3 tbsp to ½ jar.

Ingredients A

• 3 tbsp CHNG Kee’s Curry Paste
• 1 tbsp CHNG Kee’s Light Soya Sauce
• ½ tbsp CHNG Kee’s Sambal Belacan Chilli Paste
• 2 tbsp cooking oil
• 250 ml water
• 200 gm Japanese rice
• 3 pcs whole squid
• 1 pc lime leaf (cut)

Ingredients B

• 2 pcs clove
• 2 pcs pomelo seed
• 1 pc star anise
• ¼ pc cinnamon