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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.
78

Yield

3

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 65144% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 787mg 262%
Sodium 1297mg 54%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 111g
Vitamin A 4% Vitamin C 80%
Calcium 16% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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