Brown squid/sotong and asparagus sambal (gravy)

Ingredients

• 300g brown sotong/squid- cut into medium size pieces
• 6 sticks (abt 130g) asparagus - cut into 1 inch or 1/2 inch length
• 1 kunyit/turmeric leaf - cut into long pieces
• 1/2 lime - extract juice
• 5 tbsp oil
• salt and sugar to taste

To Blend/Ground:

• 6 red chillies
• 5 shallots
• 5 birds eye chillies (chilly padi) - optional
• 5 garlic