Title: MALAYSIAN SQUID SATÉ WITH DIPPING SAUCE
 Categories: Indonesian, Seafood
      Yield: 4 servings

      3 lb Squid; cleaned and cut into
      1 T  Cumin seeds
      2 T  Coriander seeds
      3    Pepper, Thai; dried
      2 T  Nam pla
      2 T  Lime juice
      1 T  Sugar, brown
      2 T  Oil
      2 T  Garlic; chopped
      2 T  Ginger; chopped
      2 T  Thai chillies; chopped, seed
      3 T  Lime juice
    1/4 c  Nam pla
      2 t  Sugar
      1 T  Chili oil
    1/4 c  Peanuts, roasted; ground to
    1/4 c  Coriander leaves; finely min

      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 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
  about 90 seconds on each side. Serve with dipping sauce on the side.

                                  --- Bruce Cost
                                      per Stephen Ceideburg