Stuffed Squid in a Clay Pot (Much Noi Thit)

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Ingredients

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4 Dried black mushrooms, soak
1 sm Carrot, sliced
2 tb Fish sauce
2 c Chicken Stock
12 sm Squid
250 g (8 oz) Finely minced fat
pn Salt
2 Cloves garlic, mashed
30 g (1 oz) Canned sliced bamboo
3 lg Spring onions
pn Sugar
pn Pepper
1 tb Sugar caramel

Original recipe makes 1 Servings

Servings  

Preparation

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. Posted to MM-Recipes Digest by q591b4@ilos.net on Mar 16, 1998

Calories Per Serving: 359 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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