White Squids and Spring Onions - Chinese Wok Style

Ingredients: a whole bulb of garlic (because I like garlic so much), some white squids with their ink sacs removed, a handful of spring onion, 3 teaspoon of oil, half a cube of chicken essence, chilli api (because I love it hot too) and some oyster sauce.

Procedures : (? Macam makmal la plak)

1. Have everything cut to the appropriate size.

2. Toss the minced garlic into the sizzling oil, and give it a stir or two until almost golden.

3. Get the squids and chilli into the pan and give it two minutes. Add in the half a cube of chicken      essence and oyster sauce.

4. Finally put in the spring onion, and after half a minute of tossing everything, take the pan off         the stove. It is now ready.

* The heat must be intense and no need to add in more liquid as the liquid from the squid is sufficient. And this is a STIRFRY, you only need 10 minutes or less for this.

I had this with rice, and a quarter of roasted chicken. My method to cook the chicken was very radical, so I will not tell you how to avoid food poisoning.