12 sm Squid 
250 g (8 oz) Finely minced fat - pork 
2 Cloves garlic, mashed 
3 lg Spring onions 
4 Dried black mushrooms, soak - for 30 mins 
2 tb Fish sauce 
pinch of Sugar 
pinch of Salt 
pinch of Pepper 
1 sm Carrot, sliced 
30 g (1 oz) sliced bamboo - shoots, drained 
1 tb Sugar caramel 
2 c Chicken stock 

Directions:
Clean the squid and cut off the heads, reserve half of the tentacles and chop these finely. Rinse the squid very well and drain.
Mix pork with the chopped tentacles and garlic. Very finely chop one spring onion and 2 mushrooms with stems removed, add to the stuffing mixture with 1 teaspoons fish sauce, the sugar, salt and pepper. Stuff into the squid securing the openings with toothpicks. 
Place in a casserole or clay pot with the sliced carrot and bamboo shoots, the remaining spring onions cut into 5 cm (2 in.) lengths, the remaining mushrooms quartered and their soaking liquid and add the sugar caramel, chicken stock and remaining fish sauce.
Place in a hot oven for 20 mins then serve in the pot with rice.