INGREDIENTS

INSTRUCTIONS

Pre-heat a grill very hot. In a skillet coat lightly with oil and on
high heat, sautee the pepper and lapchong until soft, about 4  minutes.
Fold in with rice and add the scallions, cilantro and oyster  sauce.
Season and check. Stuff the squid tubes using a pastry bag or  plastic
bag with the tip cut off.  Oil the grill and season the tubes with
salt, and chile. Mark the  tubes, and roll them around so that all
sides cook evenly, about 5  minutes total. Be careful not to overcook
the squid as it will get  tough. Let rest 1 minute then slice into
one-inch pieces, like sushi.  For the Black Bean Aioli: Sautee garlic,
chiles, black beans and  ginger until soft. Deglaze with vinegar and
reduce by 80%. Let cool  completely. In a food processor, add mixture
with yolks. While  processor is on, drizzle in oil, slowly at first
until it emulsifies  then more quickly. Check for seasoning. Store in
refrigerator.  For Plating: Fill a small dish with the aioli and
arrange the 'sushi'  around the dish. The 'sushi' should be dipped
before consumed.  This recipe yields about 30 pieces.  Source: "EAST
MEETS WEST with Ming Tsai - (Show # MT-1C03) - from the  TV FOOD
NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net" Yield: "30 pieces"  Per serving: 2122 Calories
(kcal); 229g Total Fat; (95% calories from  fat); 8g Protein; 19g
Carbohydrate; 425mg Cholesterol; 136mg Sodium  Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit;  45 Fat; 0 Other
Carbohydrates  Recipe by: Ming Tsai  Converted by MM_Buster v2.0n.

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