This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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.
From: Stephen Ceideberg; November 21 1991.