Clean and wash the fresh squids, removing all inner matters and skin.
Cut through the side so that the meat is in a single "sheet".
Cut the meat into strips about 3/4" to 1" wide and 2" long.
If desired, slash one side in a close criss-cross patterns, and the strip will curl into a roll upon cooking.
Place the squid pieces into a wire strainer with long handle.
Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook.
For very fresh squid, cook until the meat had turned opaque and heated through.
For frozen, or "not so fresh" squid, it is advisable to cook a little longer.
Lift the squid out of the boiling water and let drain in the strainer.
Place the well drained squid meat into a bowl and add fish sauce and lime or lemon juice.
11)Place the squeezed lemon and blend them all together the juice of pickled garlic, fresh garlic, red bird chilis, sugar.
:- If you are do not want very spicy, add some red bell pepper.
Adjust tastes by adding more of either ingredients.
:- The tastes should be tangy sour with sufficient salty tastes.
Place on a serving platter (lined with red bell pepper, yellow bell pepper, and topped with chopped scallions, cilantro,
See picture 2)