*  Exported from  MasterCook  *
 
                     CHARCOALED SQUID - PLA MUK YANG *
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Thai                             Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Whole Squid
    2       tb           Fish Sauce (Nam Pla)
    1       tb           Soy Sauce
                         -----SAUCE-----
    6                    Cloves Garlic, Minced
    1       tb           Chopped Cilantro Leaves
    1       tb           Chopped Onion
    3       tb           Fish Sauce (Nam Pla)
    3       tb           Lime Juice
    1       tb           Palm Sugar
 
   The aroma of charcoal broiling squid to perfection attracts customers to
   the street stalls of many of the cities and small towns in the southern
   region of Thailand.  The flavor would be enhanced by any number of dipping
   sauces.
   ~-------------------------------------------------------------------------
   Cut open the squid and remove the entrails, leaving the tentacles intact.
   Remove the skin.
   
   Place on a rack and charcoal-broil for 2 minutes on each side.  Brush with
   the combined fish sauce and soy sauce during broiling to add color and more
   flavor.
   
   Mix together the sauce ingredients and pour into a bowl.  Cut the cooked
   squid into 1 inch pieces and serve with the dipping sauce.
   
   From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
  
 
 
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