| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chiles, Oriental, Seafood, Squid | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Squid |
| 1/2 | c | Diced onion |
| 2 | Garlic, minced | |
| 4 | Hot fresh red chiles, minced | |
| Or | ||
| 1 | t | Sambal ulek |
| 1/2 | t | Kosher salt |
| 2 | T | Oil |
| 1 | t | Paprika, if needed |
| 2 | T | 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 <xrated@cityscape.net> on Mar 20, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 133
Total Fat: 15g
Cholesterol: 147.4mg
Sodium: 653.7mg
Potassium: 221.7mg
Carbohydrates: 21.9g
Fiber: <1g
Sugar: 1.3g
Protein: 12.6g