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Ingredientes
- 1 pc large squid, about 3/4 to less than a kilo
- 3 pcs medium size tomatoes, chopped
- 2 pcs medium size onions, chopped
- 1 inch ginger, julienne
- 7 pcs calamansi, extract the juice
- 1/2 cup soy sauce
- 1 Tbsp patis
- 1 Tbsp granulated seasoning (e.g. Magic Sarap)
- 2 Tbsp sugar or 1/4 cup 7-up
- peppercorns, cracked
- 2 Tbsp cooking oil or melted butter
- salt and pepper
Direcciones
- •Clean the squid by removing the internal organs and inc sac by pulling the head.
- •Usually the entrails will come out by pulling the head but you should also inspect if there are still entrails inside the body of the squid.
- •Remove also the beak on the head and the soft transparent squid bone.
- •Wash out the remaining entrails and ink (just in case the ink sac spilled) in running water and drain.
- •Marinate the squid in soy sauce, sugar or 7-up, peppercorns and kalamansi juice.
- •Marinate at least half a day and place inside a refrigerator.
- •Prepare the stuffing by tossing together the chopped tomatoes and onions, ginger, patis and granulated seasoning.
- •Drain the marinated squid and stuff it with the tomato-onion mixture.
- •Then insert the head in the squid body and secure with a toothpick.
- •Grill the squid over live charcoal and baste it with the marinade with a mixture of 2 Tbsp cooking oil.
- •Cook it at least 6 minutes on each side or until the squid is cooked but don’t overcook.
- •Squid have a tendency to become hard and rubbery. When done slice crosswise and serve with dipping sauce.
- •For the dipping sauce, combine soy sauce, red chili pepper, garlic and calamansi juice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 601g | |
| Calories 498 | |
| Calories from Fat 251 | 50% |
| Total Fat 28.42g | 36% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 7209mg | 300% |
| Potassium 1289mg | 37% |
| Total Carbs 54.99g | 15% |
| Dietary Fiber 6.6g | 22% |
| Sugars 38.6g | 26% |
| Protein 12.14g | 19% |
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