How to Make Indonesian Sambal Squid Asian Cooking Recipe Cuisine

Indonesia Sambal Squid

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

2 lb cleaned squid hoods

1 tbs white vinegar

1 tbsp tamarind pulp

4 red Sian shallots, finely chopped

8 small fresh red chilies, half of them seeded, chopped

6 cloves garlic

1 stem lemongrass, white part only, chopped

2 tsp grated fresh ginger

1/2 tsp shrimp paste

2 1/2 tbsp peanut oil

1/2 tsp ground cumin

1 1/2 tbsp brown sugar


Directions:

Cut each squid hood in half lengthways and open out flat with the inside uppermost. Score a shallow diamond patter all over the squid hoods, taking care not to cut all the way through.

Cut the hoods into 2-inch squares. Put the pieces in a bowl with the vinegar and 4 cups water and soak for 10 minutes, then rinse and drain the squid and set aside.

Put the tamarind in a bowl and pour in 1/3 cup boiling water. Allow to steep for 5 minutes, breaking up the pulp as it softens. Strain and discard the solids.

Put the shallots, chili, garlic, lemongrass, ginger, shrimp paste and 1 tsp of the oil in a small for processor or mortar and pestle and blend until a smooth paste is formed, then stir in the cumin.

Heat a non-stick wok over high heat, add 1 tbsp of the oil and swirl to coat the side of the wok. Add the paste and cook for 5 minute or until it is fragrant, glossy and the liquid has evaporated. Remove from the wok.

Reheat the wok to very hot, add the remaining oil and swirl to coat. Add the squid pieces in small batches, stir-frying for 1-2 minutes each batch, or until cooked through. Remove from the wok.

Reduce the heat to medium, then add the spice paste, strained tamarind water and sugar. Stir-fry for 2 minutes or until the sauce ingredients are well combined.

Return the squid to the wok and stir-fry for 1 minute, or until the squid is well coated with the sauce and heat through. Serve with rice.


*Don't use a regular metal wok with this as it reacts with the tamarind. Use either stainless steel or non-stick.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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