Squid Chili (Cili) Garam イカのチリガラム

Squid chili garam is a very simple dish, a recipe which I was introduced by a truly original book by Mary Gomes, The Eurasian Cookbook. Ingredients are simple, squid (sotong), garlic, ground chilli, sugar, salt and lime juice. I suppose chili garam is a simple sauce using chili, salt and sugar. The word "garam" means salt in Malay. A very long squid called "surume-ika" is in season now (around 30cm) with a tender and sweet flavor. The gut of this squid is a delicacy in Japan so, for this chili garam dish, I added the gut as well -which adds a nice depth to the final dish. The gut needs to be sauteed well in oil first for the nice aroma to come out. Mmmm..., goes extremely well with plain white rice!

烏賊をマレー語ではソトンそして、ガラムは塩。このソトンチリガラムはその名のとおり、乾燥赤唐辛子の粉末と塩がメインのシンプルな料理。それ以外にはにんにく、砂糖そしてライムジュースを加える。するめいかがシーズンなので、するめいかのわたもとうぜん使用。油でニンニクと一緒に炒めると香ばしい匂いが最高だ（このままキャベツとスパゲティをたしたいくらいだ）。チリガラムソースはその他の魚介類や鶏肉にも合う万能ソース。ユーレイジアン料理の定番アイテムだ。