Squid Sambal
This is probably the most exotic of these recipes.
No country of origin is given, but from the name and the
process it must be Indonesian or Malaysian.
This dish has several unusual ingredients for which there are
adequate substitutes available.
In any case, all the exotic ingredients are available at Chinese grocery.
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Ingredients
| 2 | pounds |
squid
cut into rings |
|
| 1 | each |
onions
chopped |
|
| ¼ | cup |
almonds
|
* |
| 2 | each |
green chili peppers
fresh and finely chopped or 1 tsp cayenne pepper |
* |
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
tamarind
|
* |
| 2 | tablespoons |
water
or lemon juice to dissolve tamarind concentrate |
|
| 1 | teaspoon |
lemongrass
dry, or 1 stalk fresh lemon grass, chopped |
|
| 1 | tablespoon |
brown sugar
|
|
| ¼ | teaspoon |
shrimp paste
or 1 ts dried, salted shrimp |
* |
| 2 | tablespoons |
vegetable oil
|
Directions
In a food processor, pulse the onion, almonds, chiles and shrimp paste.
In a large, heavy frying pan or a wok, sauté the spice paste in oil over low heat.
When it turns dark brown, add tamarind water, the lemon, lemon grass and sugar.
Sauté a minute more, then add the squid.
Turn up the heat and cook for 3 minutes, adding water if necessary to keep the sauce from sticking.
Remove from heat and serve over rice.