Dried Salted Egg Squid 150 gr :- Egg squid- Dry- Normal salty (not too salty)- Thick fleshTips so that the squid is not too tough and not too salty:1. Wash first with running water to remove the dirty that sticks to the squid skin2. then boil for 20 minutes, then let stand until the water is warm, the squid is ready to be processed3. Attention, if the squid will be balado chilli then the squid does not need to be stirred / cooked for a long time (this causes the squid to harden again). Put the squid into the cooked chili sauce (the sambal is cooked separately) over low/without heat, just stir briefly and then remove.- No Preservatives- No Coloring- No added flavor (purely just the salting process)- Storage at room temperature only 2 weeks- Storage in the freezer can be 3 months
