Instructions
         

1. Prep the squid – Wash the dried squid, soak in hot water for 10–15 minutes to reduce saltiness, then drain and cut into bite-sized pieces
2. Fry the sambal base – Heat a little oil and sauté red chilies, bird’s eye chilies, shallots, garlic, and tomatoes until softened
3. Blend roughly – Pound or blend the sautéed ingredients into a coarse sambal paste.
4. Cook the sambal – Heat oil, stir-fry sambal paste with kaffir lime leaves, bay leaves, lemongrass, and galangal until fragrant and cooked through.
5. Add the squid – Toss in the dried squid, mix well
6. Season it – Add palm sugar, sugar, and stock powder, stir until flavors meld
7. Simmer low and slow – Cook over low heat until the sambal releases oil and the squid is tender
8. Serve hot – Transfer to a serving dish and enjoy with steamed rice