Stuffed squid in red sauce

1. In a large mixing bowl, mix the pork, bamboo, chestnuts, pepper, garlic, coriander, sugar and fish sauce.
2. Refigerate for ½ hour.
3. Stuff the raw squid with the prok mixture, so that they are puffed and cylindrical.
4. Place the stuffed squid on a flat steamer or steam tray and steam for 8-10 minutes, or until squid turns opaque white.
5. Remove from heat and set aside while preparing the sauce.
6. Preheat oven to 450°F.
7. In a saucepan, melt butter over low heat.
8. Add the tomato sauce, stirring to blend.
9. Stiri in the wine, black soy sauce, sugar and pepper.
10. Bring to a boil and add one cup water.
11. Return to a simmer for 5-7 minutes.
12. While the sauce is simmering, arrange the steamed squid in a single layer in a deep casserole dish.
13. Pour the sauce over the squid and cover.
14. Bakei for 30 minutes, serve with steamed rice.