Squid in red chilli sauce

Name: Squid in red chilli sauce (Sambal Goreng Cumi-Cumi)
Yield: to serve four to six
Cuisine: Indonesia
Ingredients: 6 shallots, or 1 onion; a pinch of ground cumin; 150 ml (¼ pint) water; a pinch of turmeric; 2 tsp cooking oil; 2 tsp ginger powder; salt; 1 tsp brown sugar; 1 slice terasi; a pinch of lemon grass (powdered); 1 kg (2 lb) squid; 1 tbs white vinegar; 3 tbs tamarind water; 6 large red chillis, seeded; 5 kemiri (candlenuts)

Sambal Goreng Cumi-Cumi

Preparation info

to serve
four to six

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

People connect the name ‘Sambal’, quite rightly, with the hot relishes that are so popular in Indonesia. However, many kinds of sambal are in fact main dishes, and this is one of them. It needs to be good and red, so if you think that even seeded red chillis are going to make it too hot, use paprika or red pimientos instead.

Ingredients

1 kg (2 lb) squid
1 tbs white vinegar

Asia
Indonesia
Fish course
Pescatarian
Gluten-free
South East Asia
Spicy

Method

Clean the squid and throw away the ink sac and the head. Chop the tentacles into pieces about 1 cm (½”) long. Then cut up the squid into small squares, and rinse all the pieces in 1 tablespoon of white