Charcoaled Squid - Pla Muk Yang *
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Thailand
Known as a Thai recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1 tb Palm Sugar
- 1 tb Soy Sauce
- 3 tb Lime Juice
- 6 Cloves Garlic, Minced
- Cut
- 3 tb Fish Sauce (Nam Pla)
- 1 lb Whole Squid
- 1 tb Chopped Cilantro Leaves
- 1 tb Chopped Onion
- 2 tb Fish Sauce (Nam Pla)
Contains
GlutenFishMolluscsSoy
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Grill or grill pan
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Mixing bowl
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Chef's knife
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Cutting board
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Pastry brush