Spicy Sizzling Squid

If you travel to the Philippines, you will find that you can "sisig" anything. There are chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. The Squid Sisig that you see here has all the advantages of its ancestors, such as the chili seasoning, tamarind and many onions and aromatic onions.

INGREDIENT

500 kg of freshly cleaned tubes of squid and tentacles
3 tablespoons of fresh calamansi (or lime) juice
1 tablespoon of Philippine sugar cane vinegar (iloco sauce)
1 tablespoon of oyster sauce
1 teaspoon of sesame oil
1 tablespoon of canola oil
1 large shallot, chopped
2 cloves of garlic, chopped
1 or 2 Thai chilies, thinly sliced
Salt and pepper, to taste
2 green onions (chives), thinly sliced
1 tablespoon of salmon eggs, plus more for serving (optional)
2 tablespoons of shrimp crackers
Calamansi lime halved (or sliced ​​lime), to be served

PREPARATION

Boil 3 liters of water in a large saucepan over high heat. Meanwhile, cut the squid tube into 1/2-inch (1 cm) ring. Boil all squid rings and tentacles in boiling water for 10 seconds. Drain immediately in a large filter placed in the sink and set aside.
In a large bowl, shake with calamansi juice, vinegar, oyster sauce, and sesame oil. Add the dried squid to the bowl and stir well to combine them. Set the bowl aside.

Place a large iron skillet over high heat for approximately 1 to 2 minutes. Add canola oil and stir to coat the bottom of the hot pan. Add the onion, garlic, and chili, then cook until the garlic starts to brown, about 30 seconds. Stir the squid and all the liquid from the bowl and continue cooking for another 1 minute, until the squid is tender and the liquid is slightly reduced. Season with salt and pepper, then sprinkle onions, salmon eggs and crushed shrimp crackers on squid.

Remove from the heat and serve immediately in the pan while still hissing. Offer calamansi limes on the side to squeeze, with additional salmon eggs if desired. Enjoy with rice or serve with whole shrimp crackers to scoop up the sisig nacho style.

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