Sizzling Binagoongang Pusit

6 medium squidcleaned

2 tbsp oil

3 tbsp garlic minced

½ tbsp ginger minced

¼ cup red onionminced

1 siling labuyominced

3 medium tomatoroughly chopped

⅓ cup bagoong alamang

½ cup water

1 tsp sugar

1 tbsp oyster sauce

1 tbsp cornstarch + 1 tbsp water

1 red bell peppercut into medium dice

1 green bell peppercut into medium dice

saltto taste

ground black pepperto taste

Prepare squid

Cut the squid into equal-sized pieces and make light cuts/scores like a grid on one side. Set aside

Saute aromatics

In a pan over medium heat, saute the garlic and ginger for a few minutes until aromatic. Add red onion, siling labuyo, and tomatoes. Cook for about a minute.

Make sauce

Add the bagoong and toast for about 1 minute before adding the water, sugar, and oyster sauce. Mix well and cook for a few minutes, until it just starts to reduce.

Cook squid in sauce

Add the squid pieces and bell peppers. Quickly stir fry for just 2 minutes, tossing just until the squid starts to curl. Season with salt and pepper as needed. Remove from heat.

Transfer to a sizzling plate

Heat up a hotplate/sizzling plate. Pour the squid. Serve immediately with rice.

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Sizzling Binagoongang Pusit