Ingredients
- 4 semi (hot fresh red)
- 2 garlic (cloves)
- 1 sambal ulek
- 1/2 squid
- 1/2 c onion (diced)
- 2 tb tamarind water
- 2 tb oil
- 1 ts paprika
- 1/2 ts kosher salt
just until squid is done (about 2 minutes). Serve hot or at room temperature. Serves 4 to 6 with other dishes. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.
