Squid Sambal - {Sambal Sotong} Recipe - Cooking Index
Squid Sambal - {Sambal Sotong} Recipe - Cooking Index
| Spice Paste | ||
| 8 | Walnut-size shallots | |
| 3 | Garlic cloves | |
| 1 teaspoon | 5ml | Dried shrimp paste (blachan) |
| 2 tablespoons | 30ml | Chili garlic sauce |
| 1/4 cup | 59ml | Water |
| Cooking | ||
| 1 lb | 454g / 16oz | Squid - cleaned |
| 2 tablespoons | 30ml | Cooking oil |
| 1/2 cup | 118ml | Unsweetened coconut milk |
| 1/4 cup | 59ml | Tamarind water |
| = (made by soaking 2 1/2 tbspns tamarind | ||
| Pulp in 1/2 cup hot water for 10 to 15 | ||
| Minutes and then extracting the liquid) | ||
| 1 tablespoon | 15ml | Sugar |
| 1/2 teaspoon | 2.5ml | Paprika |
| Soy sauce - to taste | ||
| = (or salt) | ||
| 1 | Fresh red jalapeño chile - sliced |
Combine spice paste ingredients in a blender and process until smooth.
Cut squid crosswise into 1/4-inch slices to make rings; leave tentacles whole.
Heat a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring fragrant, 6 to 8 minutes.
Add coconut milk, tamarind water, sugar, paprika, and soy sauce to taste. Simmer over low heat until sauce thickens slightly, about 4 minutes.
Add squid and simmer until tender, 2 to 4 minutes, depending on size.
Arrange squid on a plate and garnish with sliced chile.
This recipe yields 4 servings.
Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)
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