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Recipes

Balinese Style stir-fried Calamari

Balinese Style stir-fried Calamari

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.

Sambal

  • 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

Calamari Stir-fry

  • 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

  1. 1

    Place tomatoes, galanga and lemongrass in a food processor. Reduce to a rough purée. Set aside.

  2. 2

    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.

  3. 3

    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

  1. 1

    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.

  2. 2

    Place the calamari pieces in a bowl with the Base Gede and tamarind. Mix well and let stand 5 minutes.

  3. 3

    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.

  4. 4

    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.

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