| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Malay |
Ceideburg 2, Malaysia, Seafood |
1 |
Batch |
INGREDIENTS
| 3 |
lb |
Squid, cleaned and cut into |
|
|
rings |
| 1 |
T |
Cumin seeds |
| 2 |
T |
Coriander seeds |
| 3 |
|
Dried hot peppers |
| 2 |
T |
Thai fish sauce |
| 2 |
T |
Lime juice |
| 1 |
T |
Brown sugar |
| 2 |
T |
Peanut oil |
| 2 |
T |
Chopped garlic |
| 2 |
T |
Chopped ginger |
| 2 |
T |
Chopped hot chile peppers |
|
|
seeds and all |
| 3 |
T |
Lime juice |
| 1/4 |
c |
Thai fish sauce |
| 2 |
t |
Sugar |
| 1 |
T |
Chili oil |
| 1/4 |
c |
Roasted peanuts, ground to |
|
|
a coarse paste |
| 1/4 |
c |
Finely minced coriander |
|
|
leaves |
INSTRUCTIONS
Thread the squid rings and tentacles (through the fleshy part) on
bamboo skewers, leaving about 3 inches for a handle. Wrap the handle
in aluminum foil (or soak skewers for 1 hour in water before using.)
Combine cumin, coriander and hot peppers. Toast in a dry skillet
until fragrant; grind go a powder. Mix well with fish sauce, lime
juice and brown sugar. Add squid, marinate on a tray for 30 minutes,
turning from time to time. Meanwhile, get a hot fire going on a
grill, and make a dip sauce by combining remaining ingredients. Grill
squid for about 90 seconds on each side. Serve with dipping sauce on
the side. From an article on Asian snacks by Bruce Cost in the San
Francisco Chronicle, 7/20/88. Posted by Stephen Ceideburg April 22
1990. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”