* Clean squid. Remove purplish outer skin and cut sacs into rings. * To prepare in a mortar: Pound onion, garlic, chiles, and salt together toa coarse paste. To prepare in a blender or food processor: Grind together with oil. * 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. * 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. Conclusion: 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. Serves 4 people OrientalFood.com Recipe Format by Dave Drum - 20 March 99 FROM: Uncle Dirty Daves Kitchen Posted to CHILE-HEADS DIGEST by Dave Drum on Mar 20, 1999