酱油苏东 Sotong Masak Kicap

┃材料┃
苏东500克（处理干净）、食油5-6汤匙、大葱1粒（切丝）
┃调味料┃
ABC黑酱油4汤匙、蚝油1汤匙、黑胡椒粉½茶匙、盐适量、清水60毫升
┃勾芡┃
生粉1茶匙+ 清水2汤匙
┃研磨香料┃
红辣椒5条、指天椒3-5条、蒜头3瓣、葱头5粒、大番茄1粒、虾米2汤匙
┃做法┃
1. 用刀为苏东划花，置放一旁。
2. 起锅热油，把研磨香料炒香。（图1-2）
3. 加入苏东，大葱丝、调味料及清水，煮至滚。（图3-6）
4. 一旦苏东卷起，则是熟了，勾芡上桌。（图7）

┃INGREDIENT┃
500 g fresh sotong (cleaned), 5-6 tbsps cooking oil, 1 big onion(sliced)
┃SEASONING┃
4 tbsps dark soya sauce (kicap ABC), 1 tbsp oyster sauce, ½ tsp black pepper, 60ml water
┃THICKENING┃
1 tsp corn flour + 2 tbsps water, salt to taste
┃GROUND SPICE PASTE┃
5 stalks fresh chilly, 3-5 stalks birds eye chilly, 3 cloves garlic, 5 shallots, ½ large tomato, 2 tbsps dried prawns
┃METHOD┃
1. Score the squid, set aside.
2. Heat oil & sauté the ground spice paste until fragrant. (pic 1-2)
3. Add in squid, sliced onions, seasoning & water; bring to boil.(pic 3-6)
4. Once the squid curls up it is cooked , add thickening and serve.(pic 7)