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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Light Soya Sauce

• CHNG Kee’s Sambal Belacan Chilli Paste

Serves 4-6

Cooking Method

1. Heat up cooking oil, and add CHNG Kee’s Sambal Belacan Chilli Paste.

2. Stir-fry till fragrant, and add squids, CHNG Kee’s Light Soya Sauce and water.

3. Stir-fry and bring to boil.

4. Add corn flour to thicken, and serve.

Ingredients

• 1/3 jar CHNG Kee’s Sambal Belacan Chilli Paste
• 1 tbsp CHNG Kee’s Light Soya Sauce
• 1 tbsp cooking oil
• 1 tbsp corn flour
• 500 gm squid (cut into 2-cm rings)
• ¼ cup water