← Nouns Cooking · Indonesian & Filipino

Ingredients

• 900 g small or medium squid, cleaned and cut into rings, tentacles kept whole
• 120 ml cane or white vinegar
• 60 ml Soy sauce
• 120 ml Water
• 2 tbsp Vegetable oil
• 5 cloves Garlic, crushed
• 1 Onion, chopped
• 2 Tomato, chopped
• 1 tsp Sugar
• ½ tsp Black pepper
• 1 Bay leaves (optional)
• 1 long green chilli, sliced (optional)

Method

1. Put the squid, vinegar, soy sauce and water in a pan, bring to the boil and simmer for 2 min. Lift out the squid with a slotted spoon and keep the liquid.
2. Heat the oil in a clean pan over medium heat and fry the garlic and onion for 3 min until soft. Add the tomatoes and cook for 3–4 min until they collapse.
3. Pour in the reserved liquid with the bay leaf (if using) and boil for 5 min without stirring for the first 2 min, so the sharpness of the vinegar cooks off. Season with the sugar and pepper.
4. Return the squid and the chilli (if using) and simmer for 1–2 min, just to heat through. Serve with rice.

Tips

• Squid is tender when cooked very briefly or for a long time; anything in between turns rubbery, so stick to the short return.
• For the inky black version, add the reserved ink sacs with the liquid in step 3.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy