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CHNG Kee's sauce(s) used:

• CHNG Kee’s Curry Paste

• CHNG Kee’s Light Soya Sauce

Cooking Method

1. Boil squid rings in hot water for 1 min, and remove from water to set aside.

2. Heat cooking oil, and add onion, curry leaves and CHNG Kee’s Curry Paste into wok to stir-fry till fragrant.

3. Add squid rings, CHNG Kee’s Light Soya Sauce and water, and stir-fry to bring to boil.

4. Add corn flour to thicken, and serve.

Ingredients

• 2 tbsp CHNG Kee’s Curry Paste
• 1 tbsp CHNG Kee’s Light Soya Sauce
• 500 gm Squid medium size (cut into 2cm rings)
• 1 tbsp oil
• ¼ cup water
• 4 curry leaves
• 1 onion (cut into 4 parts)
• ½ tbsp corn flour mix with cold water