Side Pannel
Sambal Cumi-Cumi (Chile-Fried Squid)
Sambal Cumi-Cumi (Chile-Fried Squid)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1/2 lb Squid
- 1/2 c Diced onion
- 2 cl Garlic, minced
- 4 Hot fresh red chiles, minced
- Or
- 1 ts Sambal ulek
- 1/2 ts Kosher salt
- 2 tb Oil
- 1 ts Paprika, if needed
- 2 tb Tamarind Water or lemon
- Juice
Directions
* Clean squid. Remove purplish outer skin and cut sacs into rings.
* To prepare in a mortar: Pound onion, garlic, chiles, and salt
together toa coarse paste. To prepare in a blender or food
processor: Grind together with oil.
* 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.
* 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.
Conclusion: In its most authentic form, this sambal is bright red with
chile and quite hot. If you prefer it a little milder, use fresh chiles
that are not too hot, 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
OrientalFood.com Recipe
Format by Dave Drum - 20 March 99 FROM: Uncle Dirty Dave's Kitchen
* To prepare in a mortar: Pound onion, garlic, chiles, and salt
together toa coarse paste. To prepare in a blender or food
processor: Grind together with oil.
* 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.
* 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.
Conclusion: In its most authentic form, this sambal is bright red with
chile and quite hot. If you prefer it a little milder, use fresh chiles
that are not too hot, 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
OrientalFood.com Recipe
Format by Dave Drum - 20 March 99 FROM: Uncle Dirty Dave's Kitchen
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