---------- Recipe via Meal-Master (tm) v8.02
  Categories: Thai, Seafood
       Yield: 4 servings
     3/4 lb Ground Pork
     1/2 c  Coarsley Chopped Bamboo
     1/4 c  Coarsley Chopped Water
       1 ts Ground Black Pepper
       1 ts Finely Chopped Garlic
       1    Coriander Stem With Root,
            Finely Chopped
     1/2 ts Sugar
       2 tb Fish Sauce
      12    Whole Squid, Cleaned With
            Cavities Intact
       3 tb Butter
     1/4 c  Tomato Sauce
     1/2 c  Dry Red Wine
     1/4 c  Black Soy Sauce
       1 tb Sugar
       1 ts Ground Black Pepper
   In a large mixing bowl, mix the pork, bamboo,
   chestnuts, pepper, garlic, coriander, sugar and fish
   sauce. Refigerate for 1/2 hour. Stuff the raw squid
   with the prok mixture, so that they are puffed and
   cylindrical. Place the stuffed squid on a flat steamer
   or steam tray and steam for 8-10 minutes, or until
   squid turns opaque white. Remove from heat and set
   aside while preparing the sauce. Preheat oven to
   450øF. In a saucepan, melt butter over low heat. Add
   the tomato sauce, stirring to blend. Stir in the wine,
   black soy sauce, sugar and pepper. Bring to a boil and
   add one cup water. Return to a simmer for 5-7 minutes.
   While the sauce is simmering, arrange the steamed
   squid in a single layer in a deep casserole dish. Pour
   the sauce over the squid and cover. Bake for 30
   minutes, serve with steamed rice.
   Source: Pojanee Vatanapan’s Thai Cookbook