Title: Malaysian Satay with Dipping Sauce
Categories: Malaysia Appetizer Ceideburg
Yield: 1 Servings

3	lb	Squid, cleaned and cut into rings
1	tb	Cumin seeds
2	tb	Coriander seeds
3	sm	Dried hot peppers
2	tb	Thai fish sauce
2	tb	Lime juice
1	tb	Brown sugar
2	tb	Peanut oil
2	tb	Chopped garlic
2	tb	Chopped ginger
2	tb	Chopped hot chile peppers, seeds and all
3	tb	Lime juice
1/4	c	Thai fish sauce
2	ts	Sugar
1	tb	Chili oil
1/4	c	Roasted peanuts, ground to a coarse paste
1/4	c	Finely minced coriander leaves

Here's one for all the Satay freaks out there. From an article on Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88.

Thread the squid rings and tentacles (through the fleshy part) on bamboo skewers, leaving about 3 inches for a handle. Wrap the handle in aluminum foil (or soak skewers for 1 hour in water before using.)

Combine cumin, coriander and hot peppers. Toast in a dry skillet until fragrant; grind go a powder. Mix well with fish sauce, lime juice and brown sugar. Add squid, marinate on a tray for 30 minutes, turning from time to time. Meanwhile, get a hot fire going on a grill, and make a dip sauce by combining remaining ingredients. Grill squid for about 90 seconds on each side. Serve with dipping sauce on the side.

Posted by Stephen Ceideberg; November 21 1991.

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