This recipe is inspired by the flavors of Bali. The Balinese sambal that goes on the seafood can be made 2-3 days in advance and is a great condiment in general.
- 4 medium tomatoes or 1 cup canned tomatoes, drained
- 1 Tbsp galanga, ground
- 2 Tbsp lemongrass, chopped fine
- 2 Tbsp coconut oil
- 1 Tbsp ginger, chopped
- 1 clove garlic, chopped
- 4 mince shallots, sliced thin
- ½ tsp trassi (shrimp paste) or 2 tsp fish sauce
- 3 Tbsp Korean pepper, ground and/or 1 Tbsp Cayenne, ground
- Salt to taste
- 1 lb squid
- 1½ Tbsp Base Gede - Balinese Curry, ground
- 4 Tbsp tamarind pulp or 2 Tbsp lime juice
- 4 Tbsp coconut oil
- 3 shallots, sliced
- 2 cloves garlic, chopped
- 4 Tbsp palm sugar or brown sugar
Method for Sambal
Place tomatoes, galanga and lemongrass in a food processor. Reduce to a rough purée. Set aside.
Heat a pot on medium. Add oil, ginger, garlic, shallots and trassi. Sauté for 2 minutes. Add chile of your choice. Sauté a few seconds until the oil is just colored with the chile.
Add tomato purée and cook on low heat for around 12 minutes, until the sauce is thick. This sambal keeps for 3-4 days in the fridge.
Method for Calamari
Wash squid and chop into more or less equal pieces. Rinse and let drain a few minutes in a colander. Place pieces on some paper towels and dry them as much as possible.
Place the calamari pieces in a bowl with the Base Gede and tamarind. Mix well and let stand 5 minutes.
Heat a wok on very high. Add coconut oil, shallots and garlic. Sauté for 10 seconds. Add calamari and stir fry for 2 minutes, until it is just cooked.
Remove calamari with a skimmer and place on a large plate. Leave cooking juices in the wok and boil until they thicken. Add the calamari juice that has formed on the plate, along with sugar and the sambal. Cook 1 minute more. Pour the sambal sauce over the calamari. Serve immediately.