- Roughly cut the dried chillies with scissors and then soak them in hot water.
- Once the dried chillies have expanded (about 10 mins), drain the chillies and place them in a blender. Add shallots, garlic, and belacan, and blend until smooth.
- Heat up the cooking oil in a saucepan or wok, and add the blended mixture and cook until fragrant.
- Add the squid, tamarind water, salt, sugar, sliced onions and water, cook until the gravy thicken to your liking. Enjoy your meal.