Title: Stuffed squid in red sauce
 Categories: Thai, Seafood
      Yield: 4 Servings
 
    3/4 lb Ground Pork
    1/2 c  Coarsley Chopped Bamboo
           Shoots
    1/4 c  Coarsley Chopped Water
           Chestnuts
      1 ts Ground Black Pepper
      1 ts Finely Chopped Garlic
      1    Coriander Stem With Root,
           Finely Chopped
    1/2 ts Sugar
      2 tb Fish Sauce
     12    Whole Squid, Cleaned With
           Cavities Intact

MMMMM---------------------------SAUCE--------------------------------
      3 tb Butter
    1/4 c  Tomato Sauce
    1/2 c  Dry Red Wine
    1/4 c  Black Soy Sauce
      1 tb Sugar
      1 ts Ground Black Pepper
 
  In a large mixing bowl, mix the pork, bamboo, chestnuts, pepper,
  garlic, coriander, sugar and fish sauce. Refigerate for 1/2 hour.
  Stuff the raw squid with the prok mixture, so that they are puffed
  and cylindrical. Place the stuffed squid on a flat steamer or steam
  tray and steam for 8-10 minutes, or until squid turns opaque white.
  Remove from heat and set aside while preparing the sauce. Preheat
  oven to 450øF. In a saucepan, melt butter over low heat. Add the
  tomato sauce, stirring to blend. Stir in the wine, black soy sauce,
  sugar and pepper. Bring to a boil and add one cup water. Return to a
  simmer for 5-7 minutes. While the sauce is simmering, arrange the
  steamed squid in a single layer in a deep casserole dish. Pour the
  sauce over the squid and cover. Bake for 30 minutes, serve with
  steamed rice.