Stuffed
Squid In A Clay Pot
(Much Noi Thit)
Yield:
1 Servings
Ingredients
-
12
sm Squid
-
250
g (8 oz) Finely minced fat - pork
-
2
Cloves garlic, mashed
-
3
lg Spring onions
-
4
Dried black mushrooms, soak - for 30 mins
-
2
tb Fish sauce
-
pinch
of Sugar
-
pinch
of Salt
-
pinch
of Pepper
-
1
sm Carrot, sliced
-
30
g (1 oz) sliced bamboo - shoots, drained
-
1
tb Sugar caramel
-
2
c Chicken stock
Directions
-
Clean
the squid and cut off the heads, reserve half of the tentacles and chop these
finely.
-
Rinse
the squid very well and drain.
-
Mix
pork with the chopped tentacles and garlic.
-
Very
finely chop one spring onion and 2 mushrooms with stems removed, add to the
stuffing mixture with 1 teaspoons fish sauce, the sugar, salt and pepper.
-
Stuff
into the squid securing the openings with toothpicks.
-
Place
in a casserole or clay pot with the sliced carrot and bamboo shoots, the
remaining spring onions cut into 5 cm (2 in.) lengths, the remaining mushrooms
quartered and their soaking liquid and add the sugar caramel, chicken stock and
remaining fish sauce.
-
Place
in a hot oven for 20 mins then serve in the pot with rice.
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