Title: Malaysian satay with dipping sauce
 Categories: Malaysia, Appetizers, Ceideburg 2
      Yield: 1 Servings
 
      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.
  
  Posted by Stephen Ceideberg; November 21 1991.