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600g squid, cleaned
1 cup coconut milk or evaporated milk
peanut sauce
Put in the blender with 2 tbsp water :
2 cloves garlic
3 cm piece ginger
2 dried chilies
1/2 tsp shrimp paste (belacan)
1 tbsp light soy sauce
2 tsp sugar
1/4 cup tamarind juice from 2 tbsp tamarind
pulp
1 tbsp fresh basil leaves |
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Method :
Slice
squid into rings. Cook in coconut milk for 2 minutes on high, drain
liquid and keep squid warm; reserve liquid. In a dish, place 1 tbsp
oil, heat for 1 minute on high. Add the blended ingredients, cook
for 3 minutes or till aromatic. Add reserved liquid, the sauces,
sugar and tamarind juice. Stir well. Cook for 2 minutes on high,
then pour over the squid and garnish with basil leaves. Serve hot
with rice.
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