• 1 Lbs of Squid or 1 Frozen pack of Squid
  • 5 Gloves of Garlic
  • 1/2 Cup Vinegar
  • 1 Tbs Soy Sauce
  • 1/2 Cup of Water
  • 1 Small Onion
  • 1 Tomato Chopped
  • Salt and Ground Pepper to taste
  • Sugar to taste

Cooked along with the ink similar to a Spanish dish (calamares en su tinta). The Filipino cooking is more tangier flavour, the taste of soy vinegar and pepper or chilli.

Cooking Directions:

  1. Wash and clean the squid by removing the eyes, membrane and transparent ribs from the body
  2. Combine the squid, vinegar, garlic and water in a small pot over medium heat; season with salt and pepper.
  3. Cook for 10 minutes, do not overcook. Drain and set aside, save the sauce.
  4. Meanwhile In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and tomato.
  5. When onion becomes translucent, add the squid.
  6. Add sauce and season with sugar according to taste.
  7. Simmer in medium heat, until a thick broth is formed.

Cooking Tips:

  • Red hot chilli can be added.
  • Cook the squid  for a  couple of minutes  to stay tender, if you cook it longer the squid will shrink.
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