| Cumi Cumi ~ Squid with Rice ~ Squid is popular in Asia, this Indonesian recipe is a great addition. 1 lb squid, cleaned and drained, cut into strips, tentacles left intact, remove transparent "bone" from the inside along with the head and beak 3 garlic cloves ¼ tsp ground nutmeg 1 bunch green onions 4 tbsp vegetable oil 1 cup water 1 tbsp dark soy sauce salt and pepper to taste boiled long grain or jasmine rice to serve (2-3 cups uncooked) lime wedges for garnish 1. Heat a wok, add the 2 tablespoons oil, stir-fry the squid for 1 minute. Remove and set aside. 2. Using a mortar and pestle crush the garlic with the nutmeg and salt. 3. Remove roots from green onions, chop white part into ¼-inch rounds, slice green part into rounds diagonally. Set aside. (Do not mix white and green parts of onion.) 4. Reheat the wok, add the remaining oil, stir-fry white parts of onion for 30 seconds, then add the garlic paste and squid. Rinse out the garlic paste container with the water and soy sauce; then add to wok. Reduce heat, half-cover and simmer for 4 minutes. 5. Add the green onion leaves, toss lightly and serve at once over cooked rice. Garnish with lime wedges Serves 3-4 |
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