AuthorBiteSized
Season the cleaned squid with salt and pepper. Set aside.
In a small and deep pan over medium heat, sauté garlic, onions, and bayabas in oil for a few minutes until tender and fragrant. Add soy sauce and chicken stock. Season with salt and pepper. Remove half from pan leaving half in the pan and set that aside to cool.
Mix tomatoes into the bowl of cooled sautéed aromatics.
Stuff the seasoned squid with the cooled sauté mix and secure closed by sealing tightly with a toothpick.
Place the stuffed squids into the pan with the remaining sautéed aromatics and pour in the beer. Cover and bring to a simmer. Don’t boil. Simmer for 5-10 minutes. Remove squid and set aside.
Let beer sauce boil after removing cooked squid. Mix until consistency is thick.
Place squids onto a sizzling plate and pour the sauce all over.
Ingredients
Directions
Season the cleaned squid with salt and pepper. Set aside.
In a small and deep pan over medium heat, sauté garlic, onions, and bayabas in oil for a few minutes until tender and fragrant. Add soy sauce and chicken stock. Season with salt and pepper. Remove half from pan leaving half in the pan and set that aside to cool.
Mix tomatoes into the bowl of cooled sautéed aromatics.
Stuff the seasoned squid with the cooled sauté mix and secure closed by sealing tightly with a toothpick.
Place the stuffed squids into the pan with the remaining sautéed aromatics and pour in the beer. Cover and bring to a simmer. Don’t boil. Simmer for 5-10 minutes. Remove squid and set aside.
Let beer sauce boil after removing cooked squid. Mix until consistency is thick.
Place squids onto a sizzling plate and pour the sauce all over.
Leave a Reply