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| 1/2 x ca. 450 g | Squid |
| 1/2 Tasse | onion diced |
| 2 | cloves garlic minced |
| 4 | Semi-hot fresh red chiles, minced, or |
| 1 Teelöffel | Sambal ulek |
| 1/2 Teelöffel | salt kosher |
| 2 Esslöffel | oil |
| 1 Teelöffel | Paprika, if needed |
| 2 Esslöffel | Tamarind Water or lemon juice |
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1. Clean squid. Remove purplish outer skin and cut sacs into rings.
2. 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.
3. 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.
4. 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.
From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. Isbn 0-89721-098-0.
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