Page 144 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Crispy Sweet ’n Spicy Calamari

Sotong Bumbu Bali

I’ve had the great pleasure of eating this scrumptious delicacy in several offthe-
beaten-path restaurants in Jakarta and Bali. For the longest time I could not figure out
how they got the calamari so crunchy, especially when dressed in this thick, sweet,
and spicy sauce. Fortunately, one of the chefs gave in to my persistent questions and
here’s the secret—it’s done by boiling and deep-frying the squid twice, two times for
both steps. This dish does take a little time to make, but is quite simple and more than

worth the effort.

SERVES 4
PREPARATION TIME: 5 MINUTES
COOKING TIME: 30-40 MINUTES
2 lb (1 kg) fresh small squid bodies, sliced into rings

1 tablespoon oil +more for deep frying

Salt for sprinkling

2 tablespoons sweet soy sauce