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Have you made Charcoaled Squid - Pla Muk Yang?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Charcoaled Squid - Pla Muk Yang

Date Added: December 07, 2009


1 Pound Squid
2 Tablespoons Fish Sauce
1 Tablespoon Soy Sauce light
6 Unit Cloves Of Garlic Minced
1 Tablespoon Cilantro
1 Tablespoon Onion Large
3 Tablespoons Fish Sauce
3 Tablespoons Lime Juice freshly squeezed
1 Tablespoon Sugar
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1. The aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand.

2. The flavor would be enhanced by any number of dipping sauces.

3. Cut open the squid and remove the entrails, leaving the tentacles intact.

4. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side.

5. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor.

6. Mix together the sauce ingredients and pour into a bowl.

7. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Fish, MSG, Sulfites, Garlic, Natural Sweeteners, Fructose Malabsorption, Iodine, Cilantro, Onion allergies.
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