Pla Muk Yang (Charcoaled Squid)

1 lb. whole squid
1 tbsp. soy sauce
2 tbsp. fish sauce (nam pla)

dipping sauce:
6 cloves garlic, minced
3 tbsp. fish sauce
1 tbsp. cilantro, chopped
3 tbsp. lime juice
1 tbsp. onion, chopped
1 tbsp. palm sugar (available in Asian markets)

Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined soy and fish sauces during broiling to add flavor and color.

Mix together dipping sauce ingredients in a small bowl. Cut the cooked squid into 1-inch pieces and serve with the dipping sauce.