Add the #IbuSegalaRempah, tamarind peel, anchovy stock powder & 2 tbs water. Turn on the heat & stir
Once the pan has heated up, add in the squid & ink sacs. Stir for about 1 minute, if there's enough ink the gravy will turn black.
Toss in the kaffir lime leaves and add a little water if necessary. Cook for another 1 minute.
Turn off the heat and quickly dish out the squid. Ready to be served.