INGREDIENTS:
- 2 lbs. fresh whole squid
- 1 Tablespoon vegetable oil
- 1 large red onion, sliced
- 4 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes (optional)
- Freshly ground black pepper to taste
- 2 bay leaves
- 1 teaspoon brown sugar
- 2/3 cup distilled vinegar
- 1/3 cup soy sauce
- 1/2 cup water
- squid ink (optional)
- Clean the squid, separate the tentacles, and cut the bodies into 1-inch thick rings. Harvest the squid ink by removing the ink sacks and placing in a small container. Cover squid and set aside in the refrigerator until ready to cook.
- Heat the oil in a large saute pan over medium-high heat, add the onions and saute until edges start to brown and caramelize, about 10 minutes. Add the garlic, pepper, bay leaves, and sugar and continue to cook for 1 minute more.
- Add the vinegar, soy, water, and ink (if desired) to the pan, being sure to scrape the bottom of the pan with a wooden spoon. Bring the mixture to a boil, reduce heat, and simmer uncovered until sauce is slightly reduced, about 15-20 minutes.
- Add the the squid to the pan, and simmer for 2-3 minutes until squid is tender. Remove from heat and serve immediately over steamed rice.
Source: Burnt Lumpia
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