Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Ground Pork
1/2 c Coarsley Chopped Bamboo
Shoots
1/4 c Coarsley Chopped Water
Chestnuts
1 ts Ground Black Pepper
1 ts Finely Chopped Garlic
1 Coriander Stem With Root,
Finely Chopped
1/2 ts Sugar
2 tb Fish Sauce
12 Whole Squid, Cleaned With
Cavities Intact

---------------------------SAUCE--------------------------------
3 tb Butter
1/4 c Tomato Sauce
1/2 c Dry Red Wine
1/4 c Black Soy Sauce
1 tb Sugar
1 ts Ground Black Pepper

In a large mixing bowl, mix the pork, bamboo, chestnuts, pepper,
garlic, coriander, sugar and fish sauce. Refigerate for 1/2 hour.
Stuff the raw squid with the prok mixture, so that they are puffed
and cylindrical. Place the stuffed squid on a flat steamer or steam
tray and steam for 8-10 minutes, or until squid turns opaque white.
Remove from heat and set aside while preparing the sauce. Preheat
oven to 450øF. In a saucepan, melt butter over low heat. Add the
tomato sauce, stirring to blend. Stir in the wine, black soy sauce,
sugar and pepper. Bring to a boil and add one cup water. Return to a
simmer for 5-7 minutes. While the sauce is simmering, arrange the
steamed squid in a single layer in a deep casserole dish. Pour the
sauce over the squid and cover. Bake for 30 minutes, serve with
steamed rice.

Source: Pojanee Vatanapan's Thai Cookbook

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