Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Squid 1/2 ts Kosher salt
1/2 c Diced onion 2 tb Oil
2 Cloves garlic, minced 1 ts Paprika, if needed
4 Semi-hot fresh red chiles, 2 tb Tamarind Water or lemon
-minced, or -juice
1 ts Sambal ulek

1. Clean squid. Remove purplish outer skin and cut sacs into rings.

2. To prepare in a mortar: Pound onion, garlic, chiles, and salt
together to a coarse paste. To prepare in a blender or food
processor: Grind together with oil.

3. In a wok or skillet, heat oil over low heat and add paste. (If oil
was used in grinding paste, add paste to dry pan.) Cook slowly until
quite fragrant and oil is well stained with red. Add paprika if
necessary to enhance color.

4. Turn heat to medium-high, add squid and Tamarind Water, and cook
just until squid is done (about 2 minutes). Serve hot or at room
temperature.

Serves 4 to 6 with other dishes.

From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

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