Serves 4

Ingredients:

750g calamari (squid) tubes
¼ cup (60ml) lime juice
2 tbsp oil
1 large red chilli, seeded and sliced
3 spring onions, sliced
1 tbsp oil, extra
1 tbsp tamarind concentrate
1 stem lemon grass (white part only), finely sliced
1 cup (250ml) chicken stock
5 Thai basil leaves, shredded

Spice Paste:
2 large red chillies, seeded and chopped
2 cloves garlic, chopped
2cm piece fresh turmeric, chopped
2cm piece fresh ginger, chopped
3 spring onions, chopped
1 tomato, peeled, seeded and chopped
2 tsp coriander seeds
1 tsp shrimp paste


Method:

• Cut the calamari into large pieces and score the tender inner fresh diagonally, in a criss-cross pattern, taking care not to cut all the way through. Place in a bowl with the lime juice and season to taste with salt and pepper. Cover and refrigerate.
• To make Spice Paste: Place the chilli, garlic, turmeric, ginger, spring onion, tomato, coriander seeds and shrimp paste in a food processor and process until a smooth paste is formed.
• Heat the oil in a wok and add the chilli and spring onion. Add the squid in batches and cook over moderate heat for 2 minutes. Remove from the wok.
• Heat the extra oil in the wok, add the spice paste, tamarind and lemon grass and cook over moderate heat, stirring, for 5 minutes.
• Return the squid to the wok and add the chicken stock. Season with pepper, to taste, and add the basil leaves. Bring to the boil, then reduce the heat and simmer for 20 minutes. Serve with rice.

Nutrition per serve:
Protein 35g
Fat 15g
Carbohydrate 3g
Dietary Fibre 2g
Cholesterol 375mg
1245 kj (295 cal)

Ingredients:

600g small to medium sized squids, clean well
2 tsp black peppercorns, grind fine
1½ tsp turmeric powder
salt to taste
3 tsp water
8 tbsp oil


Method:

• Mix black pepper, turmeric powder and water and fry in oil until fragrant.
• Add squids and salt and fry for about 5 minutes.
• Remove and drain.

Ingredients:

4 tbsp oil

grind to a smooth paste:
1 clove garlic
1 medium sized onion
1 pc (0.5cm long) fresh turmeric
12 dried chillies, soak

2 tbsp coriander powder, add to ground ingredients
1 tsp cumin powder, add to ground ingredients
1 stalk lemon grass, bruise
1 pc (1cm) lengkuas, bruise
450g grated coconut, set aside 2 tbsp for roasting, add 2 cups water and extract 3 cups milk
salt to taste
2 fragrant lime leaves
600g medium or big sotong, separate head from body, remove bag of fluid, wash and drain


Method:

Heat oil in pot and fry ground ingredients together with lemon grass, lengkuas, roasted coconut, salt and lime leaves till fragrant. Add coconut milk. When boiling, stir, reduce heat and simmer until gravy becomes thick, stirring occasionally. Add sotong and cook for 5 minutes. Do not overcook as sotong will become rubbery.