Squid rings in sweet, sour, and spicy oyster sauce

Ingredients for 2 servings:

• 200 g squid(s), fresh (head and tentacles removed if necessary)
• 100 g green beans
• 50 g carrot(s)
• 50 g pepper, red, mild
• 2 m.-sized garlic cloves, fresh
• 6 macadamia nuts or cashews
• 3 tbsp oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 4 tbsp chili sauce sweet and sour, Thai style No. 4 (see my recipes)
• 60 g orange juice
• 1 tsp tapioca flour or cornstarch (maizena)
• 2 tbsp rice wine (Arak Masak)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A delicious, slightly spicy dish from Indonesian-Chinese Cantonese cuisine. Original title: Cumi-cumi saus asam manis dan pedas

Wash the fresh squid bodies, remove any entrails, and rinse the tubes. Pat dry with kitchen paper. Using a sharp knife, cut approximately 2 cm wide rings. Make 8 to 10 incisions on one side of each ring, approximately 8 mm deep (the rings will curl up into little crowns when heated). Use the end piece at the tail without any incisions. Set aside. Wash the green beans, trim the ends, and cut the beans into bite-sized pieces approximately 4 cm long. Wash the carrots, trim the ends, peel the carrots, 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 on. Trim the ends of the garlic cloves, peel the cloves, and quarter them lengthwise. Split the macadamia nuts and halve them lengthwise. Mix the oyster sauce with the light soy sauce, the sweet and sour sauce, and the orange juice. Mix the arak with the cornstarch and set aside. Heat a medium-sized pan or wok, add oil, and toast the macadamia nuts until they begin to brown. Add the carrots and chili peppers and toast for one minute. Deglaze with the orange juice mixture and simmer for 3 minutes. Add the bean pieces and garlic and mix. Simmer for 3 minutes, then add the squid pieces and mix. When they have expanded into small crowns, add the arak mixture and thicken the sauce. Serve immediately while hot. Enjoy! In Indonesia, white rice is ordered with this dish. As a complimentary side dish, spicy cucumber pieces à la Hong Kong and sambal bajak laut (a pirate sambal) are available for personal spice.