Method :
-
Clean squid,
discarding head, transparent spine and everything in the body cavity.
-
Reserve
tentacles, cutting them off with a sharp knife just below the 'beak'.
-
With kitchen
paper, rub off spotted skin of the squid.
-
Wash squid
well, drain, then cut across into slices.
-
Put onion,
garlic, belacan, lemon rind and chilies into container of electric
blender and blend until smooth, adding some of the peanut oil to help
the mixture down onto the blades.
-
In a wok or
frying pan, heat remaining oil and add the blended mixture.
-
Stir and cook
over medium heat until it is dark in color and the oil shows around the
edges.
-
Add tamarind
liquid, sugar and paprika and stir in the squid.
-
Cook
uncovered, stirring until squid is cooked and mixture is thick and oily.
-
Serve with
rice.
Note : In
Malaysia, a higher proportion of red chilies would be used to give color
to the dish, making use of paprika is not necessary.
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