Food and cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

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Cumi-Cumi Isi (Stuffed Squid) Recipe

	Category	Seafood Recipes
	Views	79
	Ratings	0

Ingredients And Procedures

1 lb Squid, fresh

3/4 lb Snapper fillets

1 Garlic clove

1 Egg white

1/2 t Salt

1/4 t Pepper, white

Nutmeg; dash 2 Shallot

2 Thai chile, fresh

3 Candlenut

2 Lemon grass, stem

Oil; for frying 1 c Coconut milk

Fat grams per serving: Approx. Cook Time: 1:20 Clean the squid. Wash under cold running water and dry thoroughly. Remove the skin from the snapper (ensure no bones remain) and cut the meat into tiny pieces. Crush the garlic. Beat the egg whites lightly, add the snapper and garlic and season with salt, white pepper and nutmeg. Stir to blend thoroughly, then stuff the mixture into the squid. Chop the shallots, chiles, candlenuts, and lemon grass, then saute in very hot oil for three to four minutes. Add the coconut milk and bring to the boil, then lower heat and add the stuffed squid. Allow to simmer until the squid is very tender, approximately one hour, then transfer to a serving dish and pour the sauce on top.

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<h1>Cumi-Cumi Isi (Stuffed Squid)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Squid, fresh <P>3/4 lb Snapper fillets <P>1 Garlic clove <P>1 Egg white <P>1/2 t Salt <P>1/4 t Pepper, white <P>Nutmeg; dash 2 Shallot <P>2 Thai chile, fresh <P>3 Candlenut <P>2 Lemon grass, stem <P>Oil; for frying 1 c Coconut milk <P>Fat grams per serving: Approx. Cook Time: 1:20 Clean the squid. Wash under cold running water and dry thoroughly. Remove the skin from the snapper (ensure no bones remain) and cut the meat into tiny pieces. Crush the garlic. Beat the egg whites lightly, add the snapper and garlic and season with salt, white pepper and nutmeg. Stir to blend thoroughly, then stuff the mixture into the squid. Chop the shallots, chiles, candlenuts, and lemon grass, then saute in very hot oil for three to four minutes. Add the coconut milk and bring to the boil, then lower heat and add the stuffed squid. Allow to simmer until the squid is very tender, approximately one hour, then transfer to a serving dish and pour the sauce on top. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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