INGREDIENTS

INSTRUCTIONS

In its most authentic form, this sambal is bright red with chile and
quite hot.  If you prefer it a little milder, use fresh chiles that
are not too hot, such as the milder strain of jalapenos now on the
market; otherwise, use less chile and make up the color difference
with paprika.  [Personally, I'd use crushed and soaked annatto seeds.
They add red  color without the paprika taste.  S.C.]  Clean squid.
Remove purplish outer skin and cut sacs into rings. To  prepare in a
mortar:  Pound onion, garlic, chiles, and salt together  to a coarse
paste.  To prepare in a blender or food processor: Grind  together with
oil. In a wok or skillet, heat oil over low heat and  add paste. (If
oil was used in grinding paste, add paste to dry pan.)  Cook slowly
until quite fragrant and oil is well stained with red.  Add paprika if
necessary to enhance color. Turn heat to medium-high,  add squid and
Tamarind Water, and cook just until squid is done  (about 2 minutes).
Serve hot or at room temperature.  Serves 4 to 6 with other dishes.
From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.  Posted by Stephen Ceideberg; May 31 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 176
Calories From Fat: 101
Total Fat: 11.4g
Cholesterol: 147.4mg
Sodium: 410.1mg
Potassium: 221.7mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 1.3g
Protein: 10.6g