Ingredients with Measurements:
- 500g squid, cleaned and cut into rings
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red chili peppers, chopped
- 2 green chili peppers, chopped
- 1 tsp shrimp paste
- 1 tsp tamarind paste
- 1 tsp sugar
- 1 tsp salt
- 1/2 cup water
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a wok or large frying pan over medium-high heat.
2. Add the onion, garlic, and chili peppers and sauté for 2-3 minutes until fragrant.
3. Add the shrimp paste and stir-fry for another minute.
4. Add the squid rings and stir-fry for 2-3 minutes until they turn opaque.
5. Add the tamarind paste, sugar, salt, and water. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes until the sauce has thickened and the squid is tender.
7. Serve hot with rice.
20-30 minutes
Temperature: Medium-high heat
Serving size: 4
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Squid can be substituted with shrimp or other seafood.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as bell peppers or carrots.
- Use different types of chili peppers for varying levels of spiciness.
Tips and tricks:
- Be careful not to overcook the squid as it can become tough and rubbery.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with rice and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Steamed broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
Food history:
- Sambal Tumpang is a traditional Indonesian dish that is typically made with chicken or beef.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve as a main dish with rice and vegetables.
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Region: Indonesian