Cooking tips

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Cumi-Cumi Isi (Stuffed Squid) Recipe

	Category	Seafood Recipes
	Views	110
	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.

Rate this recipe!

Post this recipe to your site

<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>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>