Blanch the squid in boiling water, drained and set aside. Keep the blanch water for later usage.

Heat oil, sauté ingredient (B) until fragrant.

Add in ground chili paste and tamarind paste juice, continue cooking until the oil rises.

Add in the sliced onion and some blanched water if the sambal is too thick.

Add in the blanched squid into the sambal.

Season and ready to serve.

Heat oil, sauté onion and garlic until fragrant. Add in the oyster sauce, carrot and broccoli.

Add in water and season with TUMIX®. Mix well and let the vegetables soften.

Thicken gravy with diluted corn flour.

Garnish with red chili, ready to serve.

Heat oil, sauté onion and garlic until fragrant.

Add in water and let it boil. Add in oyster mushroom, enoki mushroom and button mushroom.

Season with TUMIX® Chicken Stock. Mix well and serve hot.