Rinse the squid thoroughly and cut into bite-sized pieces.

Bring a pot of water to a boil, then blanch the squid for 10-15 seconds.

Remove the squid and set aside.

In a mortar and pestle, lightly pound the chili peppers and garlic until roughly crushed.

Add palm sugar, fermented fish sauce, fish sauce, and MSG to taste.

Slice the long beans and tomatoes, squeeze in the lime juice, and add them to the mortar.

Add the squid and gently pound everything together to mix.

Taste and adjust the seasoning as desired.