Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
pn Sugar
pn Salt
pn Pepper
1 sm Carrot, sliced
30 g (1 oz) Canned sliced bamboo
- shoots, drained
1 tb Sugar caramel
2 c Chicken stock

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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