Side Pannel
Charcoaled Squid - Pla Muk Yang
Charcoaled Squid - Pla Muk Yang
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Thai
Ingredients List
- 1 lb Whole Squid
- 2 tb Fish Sauce (Nam Pla)
- 1 tb Soy Sauce
Directions
SAUCE
6 Cloves Garlic, Minced
1 tb Chopped Cilantro Leaves
1 tb Chopped Onion
3 tb Fish Sauce (Nam Pla)
3 tb Lime Juice
1 tb Palm Sugar
The aroma of charcoal broiling squid to perfection
attracts customers to the street stalls of many of the
cities and small towns in the southern region of
Thailand. The flavor would be enhanced by any number
of dipping sauces.
~
~ Cut open the squid and remove the
entrails, leaving the tentacles intact. Remove the
skin.
Place on a rack and charcoal-broil for 2 minutes on
each side. Brush with the combined fish sauce and soy
sauce during broiling to add color and more flavor.
Mix together the sauce ingredients and pour into a
bowl. Cut the cooked squid into 1 inch pieces and
serve with the dipping sauce.
6 Cloves Garlic, Minced
1 tb Chopped Cilantro Leaves
1 tb Chopped Onion
3 tb Fish Sauce (Nam Pla)
3 tb Lime Juice
1 tb Palm Sugar
The aroma of charcoal broiling squid to perfection
attracts customers to the street stalls of many of the
cities and small towns in the southern region of
Thailand. The flavor would be enhanced by any number
of dipping sauces.
~
~ Cut open the squid and remove the
entrails, leaving the tentacles intact. Remove the
skin.
Place on a rack and charcoal-broil for 2 minutes on
each side. Brush with the combined fish sauce and soy
sauce during broiling to add color and more flavor.
Mix together the sauce ingredients and pour into a
bowl. Cut the cooked squid into 1 inch pieces and
serve with the dipping sauce.
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