| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Oriental, Chiles, Seafood, Squid | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Squid |
| 1/2 | c | Diced onion |
| 2 | cl | Garlic, minced |
| 4 | Hot fresh red chiles, minced | |
| Or | ||
| 1 | ts | Sambal ulek |
| 1/2 | ts | Kosher salt |
| 2 | tb | Oil |
| 1 | ts | Paprika, if needed |
| 2 | tb | Tamarind Water or lemon |
| Juice |
INSTRUCTIONS
* Clean squid. Remove purplish outer skin and cut sacs into rings. * To prepare in a mortar: Pound onion, garlic, chiles, and salt together toa 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. Conclusion: 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. Serves 4 people OrientalFood.com Recipe Format by Dave Drum - 20 March 99 FROM: Uncle Dirty Dave's Kitchen Posted to CHILE-HEADS DIGEST by Dave Drum <[email protected]> on Mar 20, 1999
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