Succulent squid gets slathered in a very tasty sauce during this sweet and spicy squid instruction. Sweetness and tang from condiment, and warmth from the chili peppers, this dish is thus versatile that you simply will eat it alone or with tons of rice.
Today’s dish is extremely Filipino and it's another variation to cook one among the favourite Filipino seafoods, the squid, or pusit. dish is one common thanks to cook it however this sweet and spicy squid is another favorite. This dish features a sweet note from the sugar with hints of warmth and spice from the chili peppers. i really like however the flavors are balance of sweet, salty and spicy. that produces the sauce of this dish thus luxurious and engaging. I will smother it everywhere my rice and eat away.
Ingredients
- 1 1/2 lb squid frozen and thawed, backbone removed
- 3 tbsp. cooking oil
- 3 cloves garlic minced
- 1 pieces chilli siling labuyo, minced ( more or less as you prefer)
- 3 tbsp. soy sauce
- 2 tbsp. brown sugar
- 3 tbsp. tomato ketchup
Instructions
- Drain squid in a colander for about 15 -20 minutes.(This is important because squid produces lots of water during cooking. Draining it beforehand will minimize water production later) Slice each squid into three to four pieces to produce squid rings.
- Heat oil in cooking pan or wok then add in the garlic and pepper. Saute for about two minutes while constantly tossing.
- Add in the sugar and the soy sauce and stir mixture for 2 minutes. Add in squid and let cook for about 10-15 minutes, until the squid is tender. Stir occasionally. At this stage, squid will produce more water.
- Once the squid is tender, add in ketchup and stir until the ketchup is evenly distributed. Turn off heat and serve hot.
Adapted from HERE
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