Mix the chillies, garlic, vinegar,
sugar and fish sauce and bring to the boil. Cook until all sugar has
dissolved and the fluid becomes syrup. Puree this sauce. Mix the flour
with the chili powder and slat to taste and coat the squid with this
mixture. Deep-fry the squid two minutes and serve with the chili sauce.
Grill the fish 2 minutes on each side. Mix the chili
sauce, lemon juice, coconut cream and ginger and spoon this on top of
the fish. Grill for 5 more minutes.
This is a recipe from Singapore. Sir Stamford Raffles , also called "Father of
Singapore" landed on the south tip of the
Malay peninsula on the
29th January 1819,
where he founded
Singapore. Click on
culinary calendar for more links between history and cooking.