Ingredients
500 g squid (about 3 medium squids) cleaned and cut into bit size
2 yolks from raw salted eggs
2 yolks from boiled salted eggs
1/4 cup Water
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Palm Sugar
1 Tablespoon Roasted Chili Paste
2 Tablespoons Vegetable Oil
3 cloves Garlic, crushed and roughly chopped
Half medium Onion, slice into wedges
One red chili (or half bell pepper) for color, slice the same size as onion wedges
2-3 Stalks of Green Onion
Instructions
Clean and remove innards and skin of squids. Cut into bite size, either into rings or square (if using large squids)
Mix the sauce by mincing all the yolks from the salted and eggs with a fork or the back of a spoon, add water gradually to help break it down. Add oyster sauce, fish sauce, light soy sauce, palm sugar, and roasted chili paste. Mix well and set aside.
In a wok over medium heat, add crushed garlic and fry until fragrant. Add onion and fry until the garlic turn light golden, the onion can stay crunchy.
Add all the sauce mixture and sauté until the oil sizzles around the edge. Add the squid and stir fry until just cooked. The squid should release some liquid and loosen up everything in the wok.
Add green onion and red chili and stir fry for a few seconds. You can serve with a little bit more fresh green onion on top
