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Time needed: 25 minutes.
Makes: 4 servings
6 pieces medium squid, cleaned
2 tablespoons oil
3 tablespoons garlic, minced
½ tablespoon ginger, minced
¼ cup red onion, minced
1 piece siling labuyo, minced
3 pieces medium tomato, roughly chopped
1/3 cup bagoong alamang
½ cup water
1 teaspoon sugar
1 tablespoon oyster sauce
1 tablespoon cornstarch + 1 tablespoon water
1 piece red bell pepper, cut into medium dice
1 piece green bell pepper, cut into medium dice
Salt, to taste
Ground black pepper, to taste
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.