AuthorBiteSized
Cut the squid into equal-sized pieces and make light cuts/scores like a grid on one side. Set aside
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.
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.
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.
Heat up a hotplate/sizzling plate. Pour the squid. Serve immediately with rice.
Ingredients
Directions
Cut the squid into equal-sized pieces and make light cuts/scores like a grid on one side. Set aside
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.
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.
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.
Heat up a hotplate/sizzling plate. Pour the squid. Serve immediately with rice.
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