RECIPES OF INDONESIA

Ingredients

600 gm

1 tbsp

1/4-1/2 tsp

1/2 tsp

3 tbsp

5

2 large

1/2 cup

1 cup

5 sprigs

Baby squid

Lemon basil (sliced)

6 large

6 cloves

15

10 cm

10 cm

2 medium size

1 tbsp

10

1 tsp

4 tbsp

2

2 stalks

3 tbsp

Red chilies (seeded and chopped)

Garlic (peeled and chopped)

Shallots (peeled and chopped)

Ginger root (peeled and chopped)

Fresh turmeric (peeled and chopped) (or 4 tsp of powder)

Tomato (skinned and seeded)

Coriander seeds

Candlenuts

Dried shrimp paste

Oil

Salam leaves

Lemongrass (bruised)

Tamarind pulp

1. To prepare spice paste for seafood, process all ingredients, except oil, tamarind pulp, salam leaves and lemongrass, until coarsely ground

2. Heat oil, add ingredients, except tamarind

3. Stir frequently over moderate heat until fragrant and golden

4. Finish with tamarind and allow spice paste for seafood to cool

5. Cut the calamari into large pieces and score the tender inner flesh diagonally, in a criss-cross pattern, taking care not to cut all the way through

6. Place in a bowl with limejuice and season with salt and pepper then cover and refrigerate

7. Heat oil in wok, add shallots, chilies and squid and sauté for 2 minutes over high heat

8. Add seafood spice paste and continue to sauté for 1 more minute

9. Pour in chicken stock, add the sliced basil and bring to boil and reduce heat and simmer for 1 minute

10. Season to taste and garnish with sprigs of lemon basil and fried shallots
    If frozen squid is used, plunge in boiling water for 30 seconds to seal the squid, thus ensuring that it will sauté rather than stew