Recipe - Squid Sambal

2 pound Squid, cut into rings
1 Onion, chopped
One fourth cup Almonds
2 Fresh chiles, finely
chopped, or
1 teaspoon Cayenne
1 teaspoon Grated lemon peel
1 teaspoon Tamarind concentrate,
dissolved in
2 tablespoon Water, or
2 tablespoon Lemon juice
1 teaspoon Lemon grass (dry), or
1 Stalk fresh lemon grass,
chopped
1 tablespoon Brown sugar
One fourth teaspoon Shrimp paste or *
1 teaspoon Dried, salted shrimp
2 tablespoon 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 0915572613

Posted by Stephen Ceideberg; February 22 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip