Calamari And Corn With Padang Sauce

Ingredient

• 1 pc sweet corn, cut & boiled briefly
• 350 gr fresh squid, clean & remove the ink. Wash thoroughly in running water
• 1/4 tsp Salt
• 1 tsp Baking Soda
• 1 btg Lemongrass, geprek
• 2 lbs of lime leaves
• 2 cm Ginger, crushed
• 2 pcs red chili, sliced ​​oblique
• 1/2 pc Onion, chopped
• 1 tg scallion, cut
• 1/4 tsp Pepper powder
• 1/2 tsp Salt
• 1 tsp sugar
• 1 tsp Mushroom Broth
• 250 ml Water
• 2 tbsp Tamarind Water
• 2 tbsp Oyster Sauce
• 2 tbsp Tomato Sauce
• 1 tbsp Sambal Sauce (according to taste)
• 1/2 Tbsp Sweet Soy Sauce

Ground spices

• 6 pcs Shallots
• 3 cloves of Garlic
• 10 pcs curly red chili
• Oil for frying

How to make

• 1. Cut the squid into rings and slices. Soak in water (to taste), 1/4 tsp salt and baking soda for 15 minutes. Discard the soaking water, wash again with running water & drain
• 2. Heat cooking oil, saute ground spices until fragrant. Enter the onion, sliced ​​chili, lemon grass, ginger & lime leaves, saute the spices until fragrant & cooked.
• 3. Add water, oyster sauce, tomato sauce, chili sauce, sour water & sweet soy sauce. Cook until boiling
• 4. Enter the sweet corn, pepper powder & sugar. Cook over low heat until the corn is cooked and the sauce thickens a bit
• 5. While waiting for the sauce, in a different pan, heat enough cooking oil until it's really hot. Fry the squid for a while (about 10-15 seconds) immediately remove it and put it in the slightly thickened sauce
• 6. Add salt & mushroom stock, mix well. Taste correction
• 7. Enter the spring onion, mix well & cook for a while (not too long, so that the squid is not tough). Lift
• Arrange on a serving plate & serve while warm.

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