The UnSub

The last attempt of sambal sotong (squid) and stingray was not very ideal. The stingray was fine but the sotong was somewhat soggy. Anyway I believe there must be some way to make the sotong taste better.

Found this recipe that uses a pan instead of oven to cook the sotong. I prefer oven because I was lazy. Anyway…

Ingredients:

2 lb. squid
1 tbsp. white vinegar
3 cups water (divided)
5 kemiri, chopped
6 lg. red chilies, seeded and chopped
6 shallots, peeled and chopped
1 slice terasi (optional)
2 tsp. ginger powder
Cumin powder a pinch
Turmeric powder a pinch
Sereh powder a pinch (powdered lemon grass)
2 tbsp. vegetable oil
3 tbsp. tamarind water
1 tsp. brown sugar

Directions:
Clean the squid, discarding the ink sac and head. Chop the tentacles into 1/2 inch lengths, then cut the squid into small squares.

Mix the 1 tablespoon vinegar with 2 1/2 cups of water, and use this mixture to rinse the squid. Drain immediately

Put the kemiri, chilies, shallots and terasi in a cobek or mortar and pound to a very smooth paste. Add the spices and mix well.

Heat the oil in a pan, add the spice paste and fry for 1 minute, stirring constantly. Add the squid and tamarind water and fry for a further 3 minutes. Stir in the sugar, salt and the 1/2 cup remaining water and simmer for 5 to 6 minutes, stirring frequently. Serve hot. Serves 4 to 6.

Why vinegar? Hmmmm. Hopefully I will get it right this time…

This entry was posted on Saturday, August 25th, 2007 at 11:24 pm and is filed under Cooking, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.