Slightly chewy but tender squid is always a pleasure to have on the plate, and this recipe is certainly no exception—imagine this mollusk sliced in pale rings and carefully cooked in a mouthwatering sauce of soy sauce, brown sugar and ketchup to create a sweet and salty background that’s a great contrast to the fiery sliced siling labuyo you’ll be tossing in to cook with the squid. It’s a breeze to prepare in a hurry as it will be ready to eat in less than half an hour, and it’s a treat to spoon over rice, served with an ice-cold drink of your choice to temper the heat of the chili. You can adjust the spice level depending on how hot you like your food, and add other kinds of seafood you can quickly sauté and toss into the sauce to make this dish heartier.
- 1.5 lbs squid, backbone removed
- 3 cloves garlic, minced
- 1 piece chili, (siling labuyo) minced (you can add more if you prefer more spicy)
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 3 tbsp tomato ketchup
- 3 tbsp cooking oil
- 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 to prevent the garlic from being burnt.
- Add in the sugar and the soy sauce and stir mixture for 2 minutes. Add in squid and let cook for about 15-20 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.
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