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Chile-Fried Squid (Sambal Cumi-Cumi)
1/2 lb Squid
1/2 c Diced onion
2 Cloves garlic, minced
3 Or 4 semi-hot fresh red chiles, minced, or 1 teaspoon sambal ulek
1/2 ts Kosher salt
2 tb Oil
1 ts Paprika, if needed
2 tb Tamarind Water or lemon juice
Clean squid. Remove purplish outer skin and cut sacs into rings.
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.
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.
Serves 4 to 6 with other dishes.
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