Squid in sweet, sour and spicy sauce

Ingredients for 2 servings:

• 150 g squid(s), fresh (head and tentacles removed)
• 100 g beans, green
• 50 g carrot(s)
• 50 g pepper, red, mild
• 2 m.-sized garlic cloves, fresh
• 6 macadamia nuts
• 3 tbsp oil
• 1 tsp cornstarch
• 1 tbsp rice wine (Arak Masak)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 4 tbsp sauce (sweet and sour hot sauce, Thai style No. 4, see my recipes)
• 50 g orange juice
• 2 servings of white rice
• 2 servings of cucumber(s), Cantonese sweet and sour pickled (see my recipes)
• 2 servings of sambal bajak according to 3 (see my recipes)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cumi-cumi saus manis-pedas – recipe from Cakranegara, Lombok, Indonesia

Wash the fresh squid bodies, remove any entrails, and dry the bodies. Using a sharp knife, make several lengthwise incisions about 1 cm deep into the body, then cut 2 cm crosswise from the body. Use the end piece at the tail without any incisions. Set aside. Wash the green beans, trim the ends, and cut into bite-sized pieces about 4 cm long. Peel and wash the carrots, trim the ends, quarter them lengthwise, and cut them crosswise like the green beans. Wash the chili peppers, remove the stems, and quarter them crosswise, leaving the seeds. Trim the ends of the garlic cloves, peel them, and quarter them lengthwise. Split the macadamia nuts and halve them lengthwise. Mix the oyster sauce with the light soy sauce, the hot and sweet sauce, and the orange juice. Heat a medium-sized pan or wok, add the oil, and toast the macadamia nuts until they begin to brown. Add the carrot and pepper pieces and toast for one minute. Deglaze with the orange juice mixture and simmer for 3 minutes. Add the bean pieces and mix in. Simmer for 3 minutes, then add the squid pieces and rings and mix in. Simmer for another 2 minutes. Mix the rice wine (arak masak) with the cornstarch and add to the squid. Stir in and allow to thicken. Garnish immediately and serve hot.