Chile-fried squid (sambal cumi-cumi)

1/2 lb Squid
    1/2 c  Diced onion
      2    Cloves garlic, minced
      3    Or 4 semi-hot fresh red
           -chiles, minced, or 1
           -teaspoon sambal ulek
    1/2 ts Kosher salt
      2 tb Oil
      1 ts Paprika, if needed
      2 tb tamarind Water or lemon
           -juice
 
  In its most authentic form, this sambal is bright red with chile and
  quite hot.  If you prefer it a little milder, use fresh chiles that
  are not too hot, such as the milder strain of jalapenos now on the
  market; otherwise, use less chile and make up the color difference
  with paprika.
  
  [Personally, I'd use crushed and soaked annatto seeds.  They add red
  color without the paprika taste.  S.C.]
  
  1.  Clean squid.  Remove purplish outer skin and cut sacs into rings.
  
  2.  To prepare in a mortar:  Pound onion, garlic, chiles, and salt
  together to a coarse paste.  To prepare in a blender or food
  processor: Grind together with oil.
  
  3.  In a wok or skillet, heat oil over low heat and add paste.  (If
  oil was used in grinding paste, add paste to dry pan.) Cook slowly
  until quite fragrant and oil is well stained with red.  Add paprika
  if necessary to enhance color.
  
  4.  Turn heat to medium-high, add squid and tamarind Water, and cook
  just until squid is done (about 2 minutes).  Serve hot or at room
  temperature.
  
  Serves 4 to 6 with other dishes.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
  
  Posted by Stephen Ceideberg; May 31 1993.