Oil for cooking
1 tbsp garlic chopped
10 birds eye chilies cut
500 gm large squid cut
2 tbsp fish sauce
200 ml milk (coconut milk/evaporates milk)
Salt & sugar to taste
1 stalk spring onion cut
1 stalk coriander leaves cut
1 stalk basil leaves
Heat up oil, sauté garlic & birds eye chilies.
Add squids, stir-fry over high heat until aromatic.
Add in milk, seasoning & bring to boil.
Add all the leaves & toss well.
Dish up & serve hot.