Malaysian Satay With Dipping Sauce

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.