Stuffed Squid In Red Sauce

Somehow, somewhere within you is the pattern of the heavenly person you will become, and if you want to catch a glimpse of how glorious and full of splendor your body will be, just do a comparison. Compare a hairy peach pit with the tree it becomes, loaded with fragrant blossoms and sweet fruit. They are totally different, yet the same. Compare a caterpillar with a butterfly. As wet, musty flower bulb with an aromatic hyacinth. A hairy coconut with a graceful palm tree.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Grains	Thai	Seafood, Thai	4	Servings

INGREDIENTS

3/4	lb	Ground Pork
1/2	c	Coarsley Chopped Bamboo
		Shoots
1/4	c	Coarsley Chopped Water
		Chestnuts
1	t	Ground Black Pepper
1	t	Finely Chopped Garlic
1		Coriander Stem With Root
		Finely Chopped
1/2	t	Sugar
2	T	Fish Sauce
12		Whole Squid, Cleaned With
		Cavities Intact
3	T	Butter
1/4	c	Tomato Sauce
1/2	c	Dry Red Wine
1/4	c	Black Soy Sauce
1	T	Sugar
1	t	Ground Black Pepper

INSTRUCTIONS

In a large mixing bowl, mix the pork, bamboo, chestnuts, pepper,
garlic, coriander, sugar and fish sauce. Refigerate for 1/2 hour.
Stuff the raw squid with the prok mixture, so that they are puffed  and
cylindrical. Place the stuffed squid on a flat steamer or steam  tray
and steam for 8-10 minutes, or until squid turns opaque white.  Remove
from heat and set aside while preparing the sauce. Preheat  oven to
450Ã¸F. In a saucepan, melt butter over low heat. Add the  tomato
sauce, stirring to blend. Stir in the wine, black soy sauce,  sugar and
pepper. Bring to a boil and add one cup water. Return to a  simmer for
5-7 minutes. While the sauce is simmering, arrange the  steamed squid
in a single layer in a deep casserole dish. Pour the  sauce over the
squid and cover. Bake for 30 minutes, serve with  steamed rice.
Source: Pojanee Vatanapan's Thai Cookbook  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 478 Calories From Fat: 409 Total Fat: 45.6g Cholesterol: 78.6mg Sodium: 765.9mg Potassium: 252mg Carbohydrates: 6g Fiber: <1g Sugar: 4.3g Protein: 10g