Malaysian Satay With Dipping Sauce

Recipe Ingredients

3 lbs	1362g / 48oz	Squid - cleaned and cut into rings
1 tablespoon	15ml	Cumin seeds
2 tablespoons	30ml	Coriander seeds
3 tablespoons	45ml	Dried hot peppers (small)
2 tablespoons	30ml	Thai fish sauce
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Brown sugar
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Chopped garlic
2 tablespoons	30ml	Chopped ginger
2 tablespoons	30ml	Chopped hot chile peppers - seeds and all
3 tablespoons	45ml	Lime juice
1/4 cup	59ml	Thai fish sauce
2 teaspoons	10ml	Sugar
1 tablespoon	15ml	Chili oil
1/4 cup	59ml	Roasted peanuts - ground to
		Coarse paste
1/4 cup	23g / 0.8oz	Finely minced coriander - leaves

Recipe Instructions

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.

Source:
The Gold Medal Blender Cookbook by Marie R. Hamm, 1971

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