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Add a photoServings: 4
Ingredients
- 1/2 lb Squid
- 1/2 c. Diced onion
- 2 cl Garlic, chopped
- 4 x Warm fresh red chiles, chopped
- Â Â Or possibly
- 1 tsp Sambal ulek
- 1/2 tsp Kosher salt
- 2 Tbsp. Oil
- 1 tsp Paprika, if needed
- 2 Tbsp. Tamarind Water or possibly lemon
- Â Â Juice
Directions
- * Clean squid. Remove purplish outer skin and cut sacs into rings.
- * To prepare in a mortar: Lb. onion, garlic, chiles, and salt together toa coarse paste. To prepare in a blender or possibly food processor: Grind together with oil.
- * In a wok or possibly skillet, heat oil over low heat and add in paste. (If oil was used in grinding paste, add in paste to dry pan.)
- * Cook slowly till quite fragrant and oil is well stained with red.
- Add in paprika if necessary to enhance color.
- * Turn heat to medium-high, add in squid and Tamarind Water, and cook just till squid is done (about 2 min).
- * Serve warm or possibly at room temperature.
- Conclusion: In its most authentic form, this sambal is bright red with chile and quite warm. If you prefer it a little milder, use fresh chiles which are not too warm, 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 129 | |
| Calories from Fat 68 | 53% |
| Total Fat 7.7g | 10% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 132mg | 44% |
| Sodium 317mg | 13% |
| Potassium 196mg | 6% |
| Total Carbs 5.63g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.03g | 1% |
| Protein 9.26g | 15% |
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