*  Exported from  MasterCook  *
 
                                SQUID SAMBAL
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Indonesian                       Seafood
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Squid, cut into rings
    1                    Onion, chopped
      1/4   c            Almonds
    2                    Fresh chiles, finely
                         -chopped, or
    1       t            Cayenne
    1       t            Grated lemon peel
    1       t            Tamarind concentrate,
                         -dissolved in
    2       tb           Water, or
    2       tb           Lemon juice
    1       t            Lemon grass (dry), or
    1                    Stalk fresh lemon grass,
                         -chopped
    1       tb           Brown sugar
      1/4   ts           Shrimp paste or *
    1       t            Dried, salted shrimp
    2       tb           Vegetable oil
 
   * (known as shrimp sauce in China),
   
   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.
   
   In a food processor, purse the onion, almonds, chiles and shrimp
   paste.
   
   In a large, heavy frying pan or a wok, saute the spice paste in oil
   over low heat.  When it turns dark brown, add tamarind water, the
   lemon, lemon grass and sugar.  Saute 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.
   
   As a main course this dish serves 3; as a side dish, 6 or more.
   
   From “The International Squid Cookbook” by Isaac Cronin, Aris Books,
   Berkeley, Ca. 1981 ISBN 0-915572-61-3
   
   Posted by Stephen Ceideberg; February 22 1993.
  
 
 
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