Spam Stuffed Squid In Red Sauce

How can we spot a false teacher? Peter in the first two chapters of his second epistle provides a good comparison between true believers (chapter 1) and false teachers (chapter 2). We live in the light of God’s Word (1:19). They “secretly introduce destructive heresies” (2:1). We grow in the knowledge of our “Lord Jesus Christ” (1:16). They “deny the Master who bought them” (2:1). We are “partakers of the divine nature” (1:4), manifesting mortal excellence, self-control, perseverance and love (1:5-7). They manifest the deeds of sensuality and greed (2:2-3). We follow the prophetic Word (1:19-21). They follow “false words” (2:3). We are promised eternal life abundantly supplied to us (1:11). They are promised judgment and swift destruction (2:2-3).

Randy Smith

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

INGREDIENTS

3/4	lb	Spam, fine dice
		orig. pork ground
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 Spam, bamboo, chestnuts, pepper,
garlic, coriander, sugar and fish sauce. Refigerate for 1/2 hour.
Stuff the raw squid with the Spam 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; Adapted by Uncle Dirty Dave
FROM: Uncle Dirty Dave's Kitchen  Posted to CHILE-HEADS DIGEST by Dave
Drum <xrated@cityscape.net> on  Sep 24, 1999

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 266 Calories From Fat: 183 Total Fat: 20.5g Cholesterol: 86.7mg Sodium: 961.9mg Potassium: 473.8mg Carbohydrates: 6.6g Fiber: <1g Sugar: 5.4g Protein: 13.4g