Esta es una exhibición prevé de cómo se va ver la receta de 'Squid Sambal (Sambal Sotong)' imprimido.

Receta Squid Sambal (Sambal Sotong)
by Global Cookbook

Squid Sambal (Sambal Sotong)
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  Raciónes: 4

Ingredientes

  • 8 x walnut-size shallots
  • 3 x garlic cloves
  • 1 tsp dry shrimp paste (blachan)
  • 2 Tbsp. chili garlic sauce
  • 1/4 c. water
  • 1 lb squid cleaned
  • 2 Tbsp. veg. oil
  • 1/2 c. unsweetened coconut lowfat milk
  • 1/4 c. tamarind water
  •     (made by soaking 2 1/2 tbspns tamarind
  •     pulp in 1/2 c. warm water for 10 to 15 min and then extracting the liquid)
  • 1 Tbsp. sugar
  • 1/2 tsp paprika
  •     Soy sauce to taste
  •     (or possibly salt)
  • 1 x fresh red jalapeno chile sliced

Direcciones

  1. Combine spice paste ingredients in a blender and process till smooth.
  2. Cut squid crosswise into 1/4-inch slices to make rings; leave tentacles whole.
  3. Heat a wok over medium-low heat till warm. Add in oil, swirling to coat sides. Add in spice paste and cook, stirring fragrant, 6 to 8 min.
  4. Add in coconut lowfat milk, tamarind water, sugar, paprika, and soy sauce to taste. Simmer over low heat till sauce thickens slightly, about 4 min.
  5. Add in squid and simmer till tender, 2 to 4 min, depending on size.
  6. Arrange squid on a plate and garnish with sliced chile.
  7. This recipe yields 4 servings.