Squid Stew by Rachel Teo Ö‎

2 large squids (cleaned, sliced into bite sized pieces or rings)
1 yellow capsicum (cut into rings)
1 can of skinned tomatoes
Half a yellow onion (roughly chopped into big pieces)
Half a bottle of spicy chinchalok
1 tablespoon sugar
1 tablespoon fish sauce

Bring to boil the canned tomatoes, capsicum, onion and liquids and lower fire to a simmer, add squids, do not stir, stew at low simmer for half an hour, add sugar and Thai fish sauce, serve.