350g soaked squid
200g fresh pineapples
25g crushed garlic
Score the squid with crisscross cuts, then cut into pieces, scald, remove and drain off the water.
Cube the fresh pineapple and put on a plate.
Mix condiments to make a spicy sauce, pour into a wok containing a little oil and bring to the boil, put in the squid and stir-fry quickly, toss and add to the pineapple pieces, decorate with tomato wedges.