Ingredients :-
500g large white squids (cut into rings)
1 stalk coriander (sectioned)
1 stalk spring onion (sectioned)
30g basil leaves
1 tablespoon chopped garlic
6-8 bird's eye chillies (flatten)
Seasoning :
½ tablespoon monosodium glutamate
2 tablespoons Thai fish sauce
¼ teaspoon salt
200ml evaporated milk
1. Heat up 2 tablespoons oil, saute chopped garlic and bird's eye chillies until fragrant. Add in squids, stir-fry briskly over high heat until aromatic.
2. Add in evaporated milk, seasoning and basil leaves, bring to the boil. Add coriander and spring onions immediately, toss well. Dish up, serve hot.
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