| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Thai |
Thai, Seafood |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ground Pork |
| 1/2 |
c |
Coarsley Chopped Bamboo |
|
|
Shoots |
| 1/4 |
c |
Coarsley Chopped Water |
|
|
Chestnuts |
| 1 |
ts |
Ground Black Pepper |
| 1 |
ts |
Finely Chopped Garlic |
| 1 |
|
Coriander Stem With Root, |
|
|
Finely Chopped |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Fish Sauce |
| 12 |
|
Whole Squid, Cleaned With |
|
|
Cavities Intact |
| 3 |
tb |
Butter |
| 1/4 |
c |
Tomato Sauce |
| 1/2 |
c |
Dry Red Wine |
| 1/4 |
c |
Black Soy Sauce |
| 1 |
tb |
Sugar |
| 1 |
ts |
Ground Black Pepper |
INSTRUCTIONS
SAUCE
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 450°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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