Special Recipes

Fired squid with bamboo shoot with yellow chili


  • 300 grams of squid
  • 150 grams of bamboo shoot
  • 2 of yellow chilies
  • 2 of red chilies
  • 3 cloves of garlic
  • 3 leaves of kaffir lime leaves
  • 2 cups of water (for boiling squid)
  • 1 teaspoon of salt
  • 2 tablespoons of cooking oil
  • 1 tablespoon of fish sauce
  • 2 tablespoons of water
  • ½ teaspoon of sugar


  1. Boil squid with hot water and salt. Once the water is boiling add squid into the pot and boil for a minute. Set aside.
  2. Pound yellow chilies, red chilies, and garlic together. 
  3. Chop the bamboo shoot into small pieces. Boil the bamboo shoot into a hot water for 2 times. Set aside.
  4. Heat the pan with cooking oil with medium heat, add yellow and red chilies into the pan. Stir until having a good smell. 
  5. Turn the heat to high heat, add squid and fish sauce, sugar, and kaffir leaves. Stir for a minute until all ingredient mix well. 
  6. Ready to serve.