2 lb squid, cut into rings
1 cup coconut milk
2 cloves garlic, chopped
6 tbsp fish sauce
3 tbsp peanuts, finely chopped
1 juice of 1 lime
1 cayenne to taste
1 tsp sugar
Directions
No country of origin, but I'm betting on Vietnam this time, mainly
from the dip.
Coconut milk is easily made if you have a blender or food processor.
Boil 1 1/2 cups water. Pour it over 1 1/2 cups of fresh or dry grated
coconut. Beat it in the food processor or blender for at least 1
minute. Strain it through a sieve or through cheesecloth. Marinate
the squid for 1 hour in coconut milk to which you have added the
garlic. Prepare the coals and skewer the squid.
To make the dipping sauce which makes this dish so distinctive,
combine the fish sauce, peanuts, sugar, lime juice and the cayenne.
Grill the squid for about 3 minutes on one side. When brown, turn
over and barbecue 3 minutes more.
Serve accompanied by the dipping sauce.
This recipe will produce tasty grilled fish if you use firm varieties
such as swordfish, sea bass or halibut, cutting the steaks or fillets
into large squares.
This dish serves 4 to 6 as part of a larger meal.
From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3
Posted by Stephen Ceideberg; February 22 1993.
Servings: 4 servings
Barbecued Squid With Hot Dipping Sauce (Squid Recipe brought to you by Recipe Ideas
Categories: Appetizer; Barbeque; Bbq; Beef; Dip
The History of Recipes
It is possible to read the history of `recipes` far back into history, in fact as far back into history as the ancient Egyptians, and possibly even further. In practice though, generally, these early cookbooks were just very simple hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to academics is a series of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. He also recounts how the Roman cooks made use of many spices and herbs, including a few that will be familiar to modern cooks such as basil, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, such as parsley and basil. These new culinary innovations prompted a torrent in books on cooking, some of which are kept safe in private cookery archives. By the time we get to the 1900s, cook books were greatly in demand mostly due to higher levels of literacy, more free time and having more disposable income. The arrival of television gave us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Barbecued Squid With Hot Dipping Sauce (Squid recipe.
