Title: Squid sambal
 Categories: Indonesian, Seafood, Ceideburg 2
      Yield: 3 Servings
 
      2 lb Squid, cut into rings
      1    Onion, chopped
    1/4 c  Almonds
      2    Fresh chiles, finely
           -chopped, or
      1 ts Cayenne
      1 ts Grated lemon peel
      1 ts Tamarind concentrate,
           -dissolved in
      2 tb Water, or
      2 tb Lemon juice
      1 ts Lemon grass (dry), or
      1    Stalk fresh lemon grass,
           -chopped
      1 tb Brown sugar
    1/4 ts Shrimp paste or *
      1 ts Dried, salted shrimp
      2 tb Vegetable oil
 
  * (known as shrimp sauce in China),
  
  This is probably the most exotic of these recipes.  No country of
  origin is given, but from the name and the process it must be
  Indonesian or Malaysian.
  
  This dish has several unusual ingredients for which there are adequate
  substitutes available.  In any case, all the exotic ingredients are
  available at Chinese grocery.
  
  In a food processor, purse the onion, almonds, chiles and shrimp
  paste.
  
  In a large, heavy frying pan or a wok, saute the spice paste in oil
  over low heat.  When it turns dark brown, add tamarind water, the
  lemon, lemon grass and sugar.  Saute a minute more, then add the
  squid. Turn up the heat and cook for 3 minutes, adding water if
  necessary to keep the sauce from sticking.  Remove from heat and
  serve over rice.
  
  As a main course this dish serves 3; as a side dish, 6 or more.