Post by: CP on September 22, 2016, 06:39:54 AM
Post by: losdaddy7 on September 22, 2016, 07:51:45 AM
2 lbs. medium-sized squid, cleaned and ink separated
1 piece large onion, diced
2 pieces medium sized tomatoes, diced
½ cup soy sauce
½ cup vinegar
1 cup water
5 cloves crushed garlic
1 teaspoon sugar
Salt and pepper to taste
2 tbsp cooking oil
1.Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
2.Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3.Turn off the heat then separate the squid from the liquid. Set aside.
4.Pour-in cooking oil on a separate wok of cooking pot then apply heat.
5.When the oil is hot enough, sautι the garlic, onions, and tomatoes.
6.Put-in the squid then cook for a few seconds.
7.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.
8.Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
9.Transfer to a serving bowl then serve.
11.Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil until enough liquid evaporates. Once done, you may top the squid with the sauce.
Post by: Alpine Mojo on September 22, 2016, 08:07:24 AM
Post by: RatRodMike on September 22, 2016, 08:10:43 AM
Post by: JDHasty on September 22, 2016, 08:35:20 AM
Post by: magnanimous_j on September 22, 2016, 08:44:19 AM
Post by: lokidog on September 22, 2016, 09:17:53 AM
Post by: HUNTINCOUPLE on September 22, 2016, 06:06:32 PM
Post by: fast60eddie on September 22, 2016, 08:14:13 PM
Post by: Forks on September 23, 2016, 05:30:41 AM
Post by: 12Gauge on September 23, 2016, 06:33:34 AM
The Filipinos I work with make squid this way and it is outstanding...definitely worth a shot.
2 lbs. medium-sized squid, cleaned and ink separated
1 piece large onion, diced
2 pieces medium sized tomatoes, diced
½ cup soy sauce
½ cup vinegar
1 cup water
5 cloves crushed garlic
1 teaspoon sugar
Salt and pepper to taste
2 tbsp cooking oil
1.Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
2.Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3.Turn off the heat then separate the squid from the liquid. Set aside.
4.Pour-in cooking oil on a separate wok of cooking pot then apply heat.
5.When the oil is hot enough, sautι the garlic, onions, and tomatoes.
6.Put-in the squid then cook for a few seconds.
7.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.
8.Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
9.Transfer to a serving bowl then serve.
11.Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil until enough liquid evaporates. Once done, you may top the squid with the sauce.
That looks like Adobo recepie minus tomato and onion, but you can certainly add them.
Eat that with rice.
Post by: pianoman9701 on September 23, 2016, 08:56:25 AM
I get squid from a local Asian market and either saute it in butter and garlic with salt and pepper, or batter and deep fry it. You can also take the bodies and stuffle with a mixture of crabmeat, chopped chanterelles, ritz crackers, butter, and soy. Roast it in the oven hot - 425 for 20 minutes and slice across the body to serve 1" thick pieces. Good stuff, man.