Squid Pad Ki Mao

Coarsely pound the Thai chile and garlic in amortar and pestleto form a coarse paste. Set aside in a small bowl.

Rinse your squid and slice as shown. Get some water boiling in a skillet then blanch your squid for 20 seconds or so. Remove and strain.

In awokor skillet, heat the butter (or vegetable oil) on medium heat. Add chile paste mixture and stir-fry until the garlic begins to brown (at this stage the chile heat will hit your nose also).

Stir in the squid, and cook until done (be careful not to overcook the squid, if you overcook it the squid will lose it's liquid content and become rubbery).

Add pineapple slices (we prefer it to be sliced somewhat thinly rather than thick). Mix well.

Season with fish sauce and sugar, using more or less as you prefer. Let the chile heat lead the flavor, followed by the salty flavor of fish sauce.

Add lime leaves and basil, and stir-fry another few minutes.

Remove from heat, transfer to dish, and serve with fresh-steamedjasmine rice.