Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

(C) Copyright : Vietnam - The Pleasures Of Cooking Mini-Series.

Typed or you by : Sue Rykmans.
Cooking Gourmet Echos 6/94
Submitted By JOELL ABBOTT On 05-04-95

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