1 kilo squid
4 cloves garlic, minced
1/2 cup vinegar
1/2 cup soy sauce
1/2 teaspoon ground black pepper
1/2 teaspoon ginisa mix
3 cloves garlic, crushed
1 onion diced
cooking oil
Steps
1. Mix the 2nd to 5th ingredients in a big bowl.
2. Clean the squid by removing the bone at its back.
3. Pull out the head, remove the round part at the center between its tentacles and separate and save the ink (colored silver sack) in different bowl, macerate with spoon and set aside.
4. Blanch the clean squid in a carajay, continue turning then cover not longer than 5 minutes.
5. Save the liquid produced in blanching and put the blanch squid in the ingredients in Procedure # 1 for 30 minutes.
6. Saute the garlic (7th ingredient) and onions.
7. Add the liquid taken from the blanch squid, the marinate ginisa mix and let it boil.
8. Add the marinated squid ink and the squid. Turn off the fire immediately whe it boils again.
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