Makes 2 squids
Preparation and cooking time: 40 minutes


1 piece large whole squid
1/4 cup soy sauce
1/8 cup mirin
2 tablespoons calamansi juice
1 tablespoon minced garlic
1/2 tablespoon grated ginger
Salt & pepper to taste

2 tablespoons cooking oil
½ cup diced onions
2 tablespoons minced garlic
2 cups sliced kikiam
½ cup diced tomatoes
½ cup diced carrots
½ cup diced bell pepper
½ cup chopped green onions
3 tablespoons flour
1 piece egg
Salt & pepper to taste

1/4 cup ketchup
1/4 cup lemon-lime soda
1/8 cup annatto oil


1. In a bowl, place cleaned squid, soy sauce, mirin, calamansi juice, garlic, ginger, salt, and pepper then mix thoroughly until well combined and everything is coated. Marinate for 30 minutes. Set aside marinade liquid.

1. In a pan over medium heat, heat up oil and sauté onions, garlic, and kikiam for a few minutes until onions are fragrant and translucent and kikiam is cooked through, about 5 minutes. Remove and set aside.
2. In the same pan, quickly saute tomatoes, carrots, bell peppers, and green onions for a few minutes.
3. Place Kikiam mixture in a food processor and puree into a smooth paste. Transfer to a bowl and add sautéed vegetables mixture, flour, egg, salt, and pepper. Mix until well combined.

1. In a pot over medium heat, cook the marinade for a few minutes and reduce by half. Add ketchup, sprite, and annatto oil and mix until well combined.

1. Stuff the marinated squids with the filling, packing it tightly and securing the ends with the head with a toothpick.
2. Steam the stuffed squids until cooked and serve with sauce.

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