Heat a little oil in a pot and sauté the onion and garlic until fragrant. Add Jeeny’s Tumisan Ikan Bakar Paste and stir well, then add the laksa leaves and torch ginger flower. Pour in the water and bring to a boil before adding the blanched squid and sliced tomato. Finish by stirring in Jeeny’s Tamarind Purée, simmer briefly, and serve hot.