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Stuffed Squid In A Clay Pot (Much Noi Thit)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STUFFED SQUID IN A CLAY POT (MUCH NOI THIT)
 Categories: Seafood, Main dish, Asian, Vietnamese
      Yield: 1 Servings
 
     12 sm Squid
    250 g  (8 oz) Finely minced fat
           - pork
      2    Cloves garlic, mashed
      3 lg Spring onions
      4    Dried black mushrooms, soak
           - for 30 mins
      2 tb Fish sauce
        pn Sugar
        pn Salt
        pn Pepper
      1 sm Carrot, sliced
     30 g  (1 oz) Canned sliced bamboo
           - shoots, drained
      1 tb Sugar caramel
      2 c  Chicken stock
 
  Clean the squid and cut off the heads, reserve half of the tentacles
  and chop these finely.  Rinse the squid very well and drain. Mix pork
  with the chopped tentacles and garlic.  Very finely chop one spring
  onion and 2 mushrooms with stems removed, add to the stuffing mixture
  with 1 teaspoons fish sauce, the sugar, salt and pepper.  Stuff into
  the squid securing the openings with toothpicks.  Place in a
  casserole or clay pot with the sliced carrot and bamboo shoots, the
  remaining spring onions cut into 5 cm (2 in.) lengths, the remaining
  mushrooms quartered and their soaking liquid and add the sugar
  caramel, chicken stock and remaining fish sauce. Place in a hot oven
  for 20 mins then serve in the pot with rice.
 
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