Friday, May 25, 2012

Vietnam - Stuffed Squid In A Clay Pot (Much Noi Thit)


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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