-
1
Clean the squid, discarding the ink sac and head.
-
2
Chop the tentacles into 1/2 inch lengths, then cut the squid into small squares.
-
3
Mix the 1 tablespoon vinegar with 2 1/2 cups of water, and use this mixture to rinse the squid.
-
4
Drain immediately Put the kemiri, chilies, shallots and terasi in a cobek or mortar and pound to a very smooth paste.
-
5
Add the spices and mix well.
-
6
Heat the oil in a pan, add the spice paste and fry for 1 minute, stirring constantly.
-
7
Add the squid and tamarind water and fry for a further 3 minutes.
-
8
Stir in the sugar, salt and the 1/2 cup remaining water and simmer for 5 to 6 minutes, stirring frequently.
-
9
Serve hot.
-
10
NOTE: Kemiri..Also known and buah keras and candlenuts.
-
11
These are pale yellow nuts, roughly the same size as chestnuts.
-
12
They are usually shelled before being exported and the kernels break into fragments.
-
13
If 2 kemiri are specified in a recipe, this means the equivalent of 2 whole nuts.
-
14
Terasi..Also known as balachan/blacan (Malaysian) Kapi (Thailand) and ngapi (Burma).
-
15
A kind of pungent shrimp paste, used in very small quantities.
-
16
Sereh...Powdered Lemon grass Tamarind..Also known as asam or assem.
-
17
An acid flavoured fruit resembling a bean pod.
-
18
Sold as dried tamarind pulp in blocks and is dark brown in colour.
-
19
The dried tamarind pulp must be made into tamarind water before using:-Soak about 1 ounce tamarind pulp in 1 1/4 cups water for 5 to 10 minutes, then squeeze, strain and use the water.
-
20
The longer left to soak, the stronger the flavour.
-
21
Lime, lemon or mango juice or vinegar may be used as substitutes but the flavour of the finished dish but will not be the same.
-
22
Tamarind paste should be refrigerated once opened, in which case it will keep indefinitely.
-
23
Both tamarind pulp and tamarind paste are available at Asian stores.
-
24
Asian Cooking
