INGREDIENTS:
(SERVES 4-6)
500 G LARGE SQUIDS, CLEANED AND SKINNED, CUT INTO HALF
2 TSP SHRIMP PASTE
12 DRIED CHILLIES, SOAKED UNTIL SOFT, SEEDED
10 SHALLOTS
3 CLOVES
GARLIC
2 TSPS OF SOYA SAUCE
2 ONIONS, CUT
1 LEMON GRASS, BRUISED
WATER
4 TSPS OF TAMARIND MIXED WITH WATER AND STRAINED
2 TSPS OF PALM SUGAR
PROCEDURE:
1) SET THE SQUID ASIDE WHILE MAKING THE REMPAH: POUND
TOGETHER THE SHRIMP PASTE, CHILLIES, SHALOOTS AND GARLIC.
2) HEAT THE OIL IN A WOK OVER MODERATELY HIGH HEAT; ADD
THE ONION RINGS AND FRY UNTIL SOFT.
3) ADD THE POUNDED INGREDIENTS AND LEMON GRASS AND FRY
FOR 4 MINUTES, ADDING 2 TBSPS WATER IF MIXTURE STICKES
TO PAN.
4) ADD THE TAMARIND AND PLAM SUGAR, AND BRING TO A BOIL.
REDUCE THE HEAT TO MODERATE AND ADD THE SQUIDS.
5) STIRRING FREQUENTLY, COOK FOR 2-3 MINUTES, UNTIL JUST
DONE. DON'T OVERCOOK -- THE SQUID TOUGHENS EASILY.
