Malaysian Squid Saté With Dipping Sauce

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Malaysian Squid Saté With Dipping Sauce

seafood, indonesian

3 lb squid; cleaned and cut into
1 tablespoon cumin seeds
2 tablespoon coriander seeds
3 pepper, thai; dried
2 tablespoon nam pla
2 tablespoon lime juice
1 tablespoon sugar, brown
2 tablespoon oil
2 tablespoon garlic; chopped
2 tablespoon ginger; chopped
2 tablespoon thai chillies; chopped, seed
3 tablespoon lime juice
1/4 cup nam pla
2 teaspoon sugar
1 tablespoon chili oil
1/4 cup peanuts, roasted; ground to
1/4 cup coriander leaves; finely min

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 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 about 90 seconds on each side. Serve with dipping sauce on the side. --- Bruce Cost per Stephen Ceideburg