John Myers
Contents
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Ingredients
For the asam manis sauce
- 1 liter Frying oil, preferably refined peanut oil
- 2 tbsp Tamarind syrup
- 150 g Guava juice
- 1 Lime, just the juice of it
- 2 medium-sized Tomatoes, red, fully ripe
- 1 smaller Chilli, green
- 15 g Ginger, fresh or frozen
- 10 g Galangal, fresh or frozen
- 2 tbsp Sambal Bangkok ala Siu
- 2 tsp Sugar, whiter, finer
- 1 tsp Chicken broth, Kraft bouillon
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
For the vegetable insert:
- 8 Broccoli florets
- 10 Shimeji mushrooms, white-capped
- 10 Carrot slices
- 10 Tomato peppers, red, in pieces
- 1 small Spring onion
- 8 piece Pineapple, fresh or canned
- 2 tbsp Coconut oil
For the batter:
- 1 Egg, size M
- 1 pinch Chicken broth, Kraft bouillon
- 4 tbsp Tapioca flour, alternatively wheat flour
- 20 g Coconut flour, (Bubuk Santan)
Also:
- 2 tbsp Wheat flour, for flouring the squid rings
To garnish:
- Pineapple pieces
- 4 Chillies, red
- Flowers and leaves
Instructions
The squids:
- Wash the fresh or thawed squids (1st picture). 2. Cut off the tentacles and use them elsewhere (2nd picture). 3. Pull out the innards with the Schulp (white arrow) (3rd picture). 4. Do not damage the ink bag (4th picture, white arrow above). 5. Pull off the purple mucous membrane (4th picture, white arrow below) from the front (red arrow) to the rear.
- 6. Rinse out the conical mantle and detach the fins (1st picture). 7. The yield (2nd picture: at the top the coats, at 3 o'clock the innards, at 6 o'clock the tentacles and at 9 o'clock the fins). 8. Cut the coats across into rings approx. 2 cm wide (3rd picture). 9. Cut into one side lengthways approx. 1 cm (4th picture).
The Asam Manis Sauce:
- 1. Dilute the tamarind syrup with the guava juice. 2. Squeeze the lime and add the juice to the sauce mixture (1st picture). Heat this juice until it boils. 4. Add the chicken broth (2nd picture). 5. Add the squid rings to the broth in portions (3rd picture). 6. When they bloom, take them out of the broth immediately with a slotted spoon and rinse with cold water (4th picture).
- 7. Peel the tomato, cut in half, remove the green stalk and the grains. Cut the pulp into small pieces (1st picture). 8. Wash the chillies and cut them crosswise into thin slices. Discard the stem, leave the grains (2nd picture). 9. Wash, peel and finely dice the fresh ginger and galangal (3rd + 4th picture).
- 10. Add all these ingredients to the sauce mixture in the saucepan (1st picture). 11. Simmer with the lid on for 15 minutes. 12. Take off the stove and let cool down a bit. 13. Put in a blender and puree finely for one minute on the highest setting (2nd picture). 14. Pour the puree into a sieve and strain (3rd picture). 1 Add the remaining ingredients to the sauce and heat until the tapioca flour binds. 16. Have the sauce ready (4th picture).
The dough:
- 1. Put the ingredients for the dough in a bowl (1st picture), 2nd mix with a whisk to a homogeneous dough (2nd picture). 3. Flour the squid rings with 2 tablespoons of flour (3rd picture). 4. Put the floured rings into the dough (4th picture).
Frying squid rings:
- 1. Heat the frying oil in a deep fryer or wok to 180 degrees. 2. Fish the rings out of the dough individually with a fork and let them slide into the oil (1st picture). 3. Fry the rings on both sides until golden brown. 4. Prepare the finished rings (2nd picture).
Put the side dish together
- The side dishes can be chosen at your own discretion. Take the vegetables or fruits of your choice and only a few bite-sized pieces of each. The selection shown in the picture is only a suggestion.
- 1. 1st picture: clockwise from top: broccoli florets, shimeji mushrooms, red peppers, carrots, spring onions white and green. In the middle: pieces of pineapple (1st picture). 2. Heat the coconut oil in a wok and add the side dishes (2nd picture) 3. Stir in a pan for about 3 minutes. 4. Deglaze with the asam-manis sauce (3rd picture). 5. Add the squid rings, but do not mix in, just let them warm up (4th picture).
Garnish and Serve:
- Put the finished dish in a serving bowl, garnish and serve with white, boiled rice, salty soy sauce and a pirate sambal (Sambal Bajak Laut, see appendix).
Attachment:
- Sambal Bangkok ala Siu Sambal Bangkok ala Siu Sweet and Sour Cucumber Pieces Szechuan Type: Sweet and Sour Cucumber Pieces Szechuan Art Sambal Bajak Laut: Sambal Bajak Laut ala Jogyakarta
