Cumi-cumi goreng tepung in sos asam manis

Ingredients for 1 servings:

• 250 g squid(s), fresh or frozen
• 1 liter frying oil, fresh
• 2 tbsp tamarind syrup
• 200 g guava juice or orange juice
• 1 lemon(s), juice
• 1 m.-large tomato(s), fully ripe
• 1 small chili pepper(s), green
• 2 cm ginger, fresh or frozen
• 2 cm galangal, fresh or frozen
• 2 tbsp sauce (sweet and sour hot sauce, Thai style No. 3), in my recipes
• 1 tsp sugar
• 1 tsp instant chicken broth
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• n. B. salt and pepper, black
• 2 tbsp coconut oil
• 6 cauliflower florets
• 10 slices of carrot
• 10 pieces of red bell peppers, approx. 2 x 5 cm
• 1 tbsp cucumber(s) (spicy cucumber pieces à la Hong Kong), in my recipes
• 30 g mushrooms, brown
• 1 spring onion(s), green
• 1 small egg(s)
• 1 pinch of salt
• 4 tbsp tapioca flour or wheat flour
• 20 g pineapple pieces, preferably fresh
• 10 coriander leaves, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Squid rings deep-fried in flour and served with sweet tamarind sauce.

Wash the fresh squid, cut off the tentacles, and use for another purpose. Remove the innards and cut them into skins. Rinse the conical shell and cut them crosswise into approximately 2 cm wide rings. Make a 1 cm deep cut lengthwise on one side of each ring. Dilute the tamarind syrup with the guava juice. Squeeze the lemon and add the juice to the sauce mixture. Heat this juice until boiling. Add the chicken stock. Cook the squid rings in batches for 1 minute, remove them, and let them dry on kitchen paper. Peel the tomato, halve them, and remove the green stem and seeds. Finely chop the flesh. Wash, peel, and finely grate the fresh ginger and galangal. Wash the chili pepper and cut it crosswise into thin slices. Discard the stem, leaving the seeds. Add all these ingredients to the sauce mixture. Mix the rice wine and tapioca flour into a paste. Heat the sauce mix and add this paste while stirring. Continue heating until the tapioca flour thickens. Add the sweet and sour sauce and sugar, stir in, and remove from the heat. Wash and finely chop the vegetables from the side dish. Just clean and chop the mushrooms. Slice the white parts of the spring onion diagonally into approximately 4 cm long pieces. Cut the green parts into approximately 2 cm wide rings. Keep the two separate. Mix the batter ingredients and add the squid rings. Heat the oil in a wok and add all the ingredients except the green onion rings. Stir-fry for 3 minutes. Deglaze with the sauce and add the green onion rings. Transfer the vegetables to the serving dish, reserving the sauce. Clean the wok and heat the frying oil to 180°C. Fry the squid rings in batches until light brown. Drain on kitchen paper. Arrange in the serving dish. Pour the sauce over the squid rings. Garnish with pineapple chunks and coriander leaves and serve hot. In Indonesia, this dish is traditionally served with white rice.