How to Make: Clean the salted squid, boil briefly. Drain and fry briefly. Set aside. Fry the chili, lemongrass, tomato, and kaffir lime leaves using the leftover squid frying oil. Remove and puree using a chopper or mortar and pestle technique. Heat enough cooking oil, add sliced onions, fry until half cooked. Add the ground spices. Stir until the water content is reduced. Sauté until the sambal changes color. Add the salted squid, add powdered broth, salt, sugar, and brown sugar, cook until done. Remove and the salted squid sambal is ready to be served.

How to Make: Line the container with paper. Soak the salted squid in hot water for 30 minutes. Wash and rinse the squid thoroughly. Heat enough cooking oil, fry the squid for 2 minutes, don't forget to cover. Remove and drain. Fry shallots, garlic, chili, and tomatoes. Mash the shallots and garlic. Chop bird's eye chili, red chili, tomatoes, and shrimp paste. Sauté the chili paste using the leftover oil from frying the squid until fragrant. Add lemongrass and kaffir lime leaves, then add sugar, salt, and chicken broth powder.