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CHNG Kee's sauce(s) used:

• CHNG Kee’s Curry Paste

• CHNG Kee’s Light Soya Sauce

Cooking Method

1. Cook glutinous rice, water and ingredients B, and set aside.

2. Clean and peel squids, and blanch in boiling water for 2 mins.

3. Marinate blanched squids with CHNG Kee’s Curry Paste for 30 mins, and heat pan with oil.

4. Fry lime leaf till fragrant, and add in marinated squids and CHNG Kee's Light Soya Sauce till cooked.

5. Stuff glutinous rice into squids.

6. Slice and serve with remaining gravy.

Ingredients A

• 1 jar CHNG Kee’s Curry Paste
• 1 jar CHNG Kee’s Light Soya Sauce
• 100 gm glutinous rice
• 100 ml water
• 3 pcs squids (cleaned)
• 2 tbsp cooking oil
• 1 pc lime leaf (cut)

Ingredients B

• 2 pcs clove
• 2 pcs pomelo seed
• 1 pc star anise
• ¼ pc cinnamon
• 2 tbsp water
• ½ tbsp honey potato flour