PLA MUAK YUD SAI NEUNG MANOW(the squid stufves to steam the lemon,Thai food )

by pipat
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Squid compound stufves
1.egg squid
2.minced pork
3.the garlic chops to are circumspect [ powdery ]
4.black powdery pepper
5.C white
6.shellfish oil
The way cleans a fish before cooking ink stufves
mix minced pork , the garlic chops , pepper , C white and shellfish oil massages blend , stop for a moment , lead the squid goes to copy a membrane goes out , wash do , the clean well , already lead minced pork compound comes to stuff , must not very crowded , because , enough [ when ] steam already it will overflow too , not appetizing , take the water adds profoundly put on the stove is angry wait for to keep with , enough [ when ] stuff the squid , finished then , induce steam enthusiastic about 5-7 minute , finished then , bring slice , be enough [ when ] the word then to stop before , now we , go to do the water mixes
Sauce compound
1.lime juice
2.the guinea-pepper slices big
3.the garlic peels
4.the ginger is fresh , slice must not many somes
5.black pepper penetrates to are circumspect [ powdery ]
6. the fish sauce , C white
7. cane sugar
8. soup squid water has that from steaming
The way does the sauce
          lead soup squid water has that from steaming , fish sauce , C white , the pepper is black , guinea-pepper , lime juice and cane sugar mix , stir enough [ when ] , the sugar dissolves a little , then taste follow like , lead profoundly put on the stove be angry again round , from that time , lead the squid comes to add deep fireproof dish , pour with the sauce , follow with the garlic , the ginger slices , leek , steam middle fire , about 6-8 minute , already lay a dish on fire pot , decorate a dish with lemon , eat hot , delicious very much
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