Title: Malaysian squid satay with dipping sauce
 Categories: Malaysia, Seafood, Ceideburg 2
      Yield: 1 Batch
 
      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
 
  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 an article on Asian snacks by Bruce Cost in the San Francisco
  Chronicle, 7/20/88.
  
  Posted by Stephen Ceideburg April 22 1990.