1 large squid
A pinch of salt
A dash of pepper
1 packet tempeh, cubed
1 red chilli, seeded and cut into small triangles
2 tbsp sesame oil
Ingredients (A) - blended finely
2 cloves garlic
1 thin slice galangal
2 red chillies, seeded
Sauce ingredients (B)
1 tbsp lime juice
1/4 tsp sugar or to taste
1/4 tsp salt or to taste
1/4 tsp chicken stock granules
Score the inside of the squid and cut into slices. Season with a pinch of salt and a dash of pepper and leave for about five minutes. Blanch the squid in boiling water for 20 to 30 seconds. Drain and put aside.
Deep fry tempeh cubes in hot oil until golden brown and crispy. Dash out.
Leave one tablespoon hot oil in the wok and saute petai until it changes colour. Dish out.
Heat sesame oil in a clean wok and saute blended ingredients (A) Continue to fry till fragrant.
Add sauce ingredients (B), chilli and prefried tempeh, petai and squid. Toss and stir fry until well combined. Dish out and serve.