Ingredients

300g brown sotong/squid- cut into medium size pieces
6 sticks (abt 130g) asparagus - cut into 1 inch or 1/2 inch length
1 kunyit/turmeric leaf - cut into long pieces
1/2 lime - extract juice
5 tbsp oil
salt and sugar to taste

To Blend/Ground:
6 red chillies
5 shallots
5 birds eye chillies (chilly padi) - optional
5 garlic

Description

View Full Recipe