SOP International

Ingredients

• 4 small squid tubes clean and cut into small squares
• 3 tbsp vegetable oil
• 1 small onion, diced
• 1 clove garlic, crushed
• 1 small bird’s eye chilli, chopped
• ½ tbsp ground turmeric
• 1 tbsp shrimp paste, oven roasted for 5 minutes
• 1 tbsp fresh ginger, grated
• 1 can Yeo’s Malaysia Mild Curry Sauce
• 100ml chicken stock
• ½ tsp salt and pepper (optional)