Stuffed Squid

Recepie Ingredients:
1 lb Squid, fresh
3/4 lb Snapper fillets
1 Garlic clove
1 Egg white
1/2 ts Salt
1/4 ts Pepper, white
1 ds Nutmeg
2 Shallot
2 Thai chile, fresh
3 Candlenut
2 Lemon grass, stem
Oil; for frying
1 c Coconut milk

Directions:
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.

Clam Cakes

Recepie Ingredients:
1 can clams
2 eggs
1/4 cup light cream
1 cup sifted flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
Shortening

Directions:
Combine beaten eggs, juice from clams, and cream. Combine flour, baking powder, salt and pepper; sift and add to clam juice mixture, stirring until smooth. Fold in clams. Drop batter by spoonfuls onto hot greased pan and cook until browned; turn and brown. Serve with tartar sauce.
Makes 12 to 16 cakes.