Ingredients:
2 lbs medium-sized squid, cleaned and ink separated
1 piece large onion, diced
2 pieces medium sized tomatoes, diced
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
5 cloves crushed garlic
1 teaspoon sugar
Salt and pepper to taste
2 tbsp cooking oil
1 piece large onion, diced
2 pieces medium sized tomatoes, diced
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
5 cloves crushed garlic
1 teaspoon sugar
Salt and pepper to taste
2 tbsp cooking oil
Procedure:
Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
Add the squid and wait for the liquid to re-boil.
Simmer for 5 minutes.
Turn off the heat then separate the squid from the liquid.
Set aside.
Pour-in cooking oil on a separate wok of cooking pot then apply heat.
When the oil is hot enough, sauté the garlic, onions, and tomatoes.
Put-in the squid then cook for a few seconds.
Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back.
Bring to a boil and simmer for 3 minutes.
Add the ink, salt, ground black pepper, and sugar then stir.
Simmer for 3 minutes.
Transfer to a serving bowl then serve.
Add the squid and wait for the liquid to re-boil.
Simmer for 5 minutes.
Turn off the heat then separate the squid from the liquid.
Set aside.
Pour-in cooking oil on a separate wok of cooking pot then apply heat.
When the oil is hot enough, sauté the garlic, onions, and tomatoes.
Put-in the squid then cook for a few seconds.
Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back.
Bring to a boil and simmer for 3 minutes.
Add the ink, salt, ground black pepper, and sugar then stir.
Simmer for 3 minutes.
Transfer to a serving bowl then serve.
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