Method

Clean and deskin the squid, remove the exoskeleton and cut into
strips.

For the sambal:
Add all the paste ingredients into a blender and blend till smooth.

Add a mixture of water and oil to the ingredients if you need
liquid to help with blending.

Saute the paste with oil until it begins to seep back out. It should
be relatively and darkened. Season to taste.

Add the squid and saute until cooked through. Add some water if
too dry. Do not cook to long as it will become rubbery.

Serve with calamansi and garnish with coriander on a banana leaf.