Combine squid ink, kaffir lime leaf, red jinda chili, shallot, coconut water, and sugar in saucepan and cook over medium heat for about 20 minutes or until fragrant, then transfer to blender and blend over high speed, add fresh calamansi juice and egg white powder, season with citric acid and salt as needed, taste and adjust.

Squid ink vinaigrette is also spread on silpats, dried overnight, then blended into powder for seasoning blackening spice.