Bali Squid     HT MC Indonesian 25mins

Indonesian name:  Kenus Mebase

Serves 4   Hot  Seafood  Main Course  Gluten Wheat Dairy Free  Eggless  Indonesia  South East Asia  Asian

NB: If serving as part of a traditional Indonesian meal, i.e. a rice/noodle dish plus 2-3 other dishes, reduce the quantity of squid to 450g/1lb

Ingredients

For the Spice paste

3 large Red Chilies, deseeded and chopped

2 Garlic Cloves, peeled and chopped

1 Onion, peeled and chopped

2.5cm/1-inch Fresh Ginger Root, peeled and chopped 

1/2 Tomato, chopped

2 teasp Ground Turmeric

1 teasp Coriander Seeds 

½ Stalk Lemon Grass, bruised or 1 teasp Ground Lemon Grass

1 Salam or Bay leaf

1 tbsp Candlenuts or Unsalted Cashew Nuts

Other Ingredients

600g/1 ¼ lb Baby Squid Tubes

1 tbsp Lime Juice

½ teasp Ground White Pepper

½ teaspoon Salt

3 tablespoon Oil

1 Large Onion, thinly sliced

2 large Red Chilies, seeded and sliced

240ml/8fl.oz. Fresh Chicken Stock

Instructions

1.  Place the spice paste ingredients (apart from the salam leaf and fresh lemon grass if not using ground) in a food processor and process until smooth. If using ground Lemon Grass include this in the mixture.

2. Heat 1 tablespoon of the oil in a small pan, add the spice paste, salam leaf and Fresh lemon grass (if not using ground) and fry for 2 minutes, stirring.  Remove from the heat and set aside.

3. Cut the squid (calamari) tubes in half lengthways then score the inner flesh diagonally, in a criss-cross pattern, taking care not to cut all the way through then place in a bowl together with the lime juice, salt and pepper and mix well.

4. Heat oil in large frying pan or wok until very hot, add onions, chillies and squid and sauté for 2 minutes.

5. Add the spice paste and continue to sauté for 1 minute.

6. Add the chicken stock, bring to boil, mixing well, then reduce the heat and simmer for 2 minutes. Serve immediately.

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