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Chile-fried Squid (sambal Cumi-cumi)

Chile-fried Squid (sambal Cumi-cumi) comes together with Squid, Onion, Garlic Minced, Kosher Salt, and Oil. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 lb
• 1/2 cup
• 2 clove
• 1/2 tsp
• 2 tbsp
• 1
• 2 tbsp

Method (preview)

1. 1

   In its most authentic form, this sambal is bright red with chile and quite hot.

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

   Add paprika if necessary to enhance color.

6. 6

   Turn heat to medium-high, add squid and Tamarind Water, and cook just until squid is done (about 2 minutes).

7. 7

   Serve hot or at room temperature.

8. 8

   Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

9. 9

   Posted by Stephen Ceideberg; May 31 1993.