\n(Good for 4 people)
\n<\/strong><\/h3>\n
Ingredients:<\/strong> IMAGE from Philippine Primer<\/em><\/span><\/p>\n Cooking directions:<\/strong> Note:<\/strong> <\/p>\n Ingredients:<\/strong> IMAGE from Philippine Primer<\/em><\/span><\/p>\n Cooking directions:<\/strong> Note:<\/strong> <\/p>\n Ingredients:<\/strong> Marinade: IMAGE from Philippine Primer<\/em><\/span><\/p>\n Cooking directions:<\/b> Note:<\/strong> Philippine Primer shares 3 ways on how to cook your squid. <\/p>\n","protected":false},"author":3,"featured_media":70838,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3292],"tags":[16286,16428,16427],"class_list":["post-70836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-corner","tag-quick-and-easy-recipes","tag-squid","tag-squid-recipe"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2024\/05\/squidrecepitop-e1616726452216.jpg","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/70836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=70836"}],"version-history":[{"count":1,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/70836\/revisions"}],"predecessor-version":[{"id":70837,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/70836\/revisions\/70837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/70838"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=70836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=70836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=70836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 squid
\n35 g garlic
\n10 g ginger
\n1 tablespoon soy sauce
\n1 teaspoon sugar
\n1 tablespoon oyster sauce
\n1 teaspoon black pepper
\n1 tablespoon sake
\n2 teaspoons sesame oil
\nAji -Shio
\n6 g chili pepper<\/p>\n![\"\"](\"https:\/\/primer.com.ph\/food\/wp-content\/uploads\/sites\/4\/2021\/03\/Screen-Shot-2021-03-25-at-1.41.09-PM.png\")
<\/p>\n
\n1. Remove the innards of the squid\u00a0and\u00a0wash it well using water mixed with\u00a0potato starch. After cleaning the squid, slice it\u00a0into rings and marinade\u00a0them in sake.
\n2. Heat sesame oil in a pan\u00a0and saute the garlic and ginger in it. When\u00a0they start browning, add the squid.
\n3. Add the rest of the seasonings and saute\u00a0until the squid is fully cooked.<\/p>\n
\nThis is a Thai dish called Plumuk Tot<\/em>.\u00a0Its richness and sweetness\u00a0makes this dish\u00a0go really well with beer and rice.<\/p>\nSpanish-style Squid\u00a0in Ink Sauce
\n(Good for 4 people)<\/strong><\/h3>\n
\n1 squid
\n1 small onion
\n2 cloves garlic (coarsely chopped)
\n2 small ripe tomatoes
\n2\u00a0tablespoons olive oil
\n6 g Aji-Shio Garlic
\n1 laurel
\n2 tablespoons white wine<\/p>\n![\"\"](\"https:\/\/primer.com.ph\/food\/wp-content\/uploads\/sites\/4\/2021\/03\/Screen-Shot-2021-03-25-at-1.40.48-PM.png\")
<\/p>\n
\n1.\u00a0Remove the innards from the\u00a0squid without breaking the ink sac and put\u00a0it\u00a0on a small plate. Squeeze the ink from the ink sac and dissolve it in 1 tablespoon of white wine.
\n2. Slice\u00a0the squid’s body and tentacles into small pieces and wash them with water mixed with potato starch.
\n3. Finely chop the onions and tomatoes.
\n4.\u00a0Put all the ingredients in a pan,\u00a0and simmer over medium heat until the squid is fully cooked.<\/p>\n
\nThere are many great Spanish restaurants in Manila, so\u00a0you should try the authentic dishes first\u00a0before recreating them.\u00a0You can buy squid\u00a0anywhere in Manila. “Squid Adobo<\/em>,” a dish stewed in ink,\u00a0is a staple in Filipino restaurants.<\/p>\nFilipino-style Grilled Squid
\n<\/strong>(Good for 4 people)\u00a0 <\/strong><\/h3>\n
\n2 pcs large squid
\n1 medium garlic
\n2 small ripe tomatoes
\n30 g garlic
\n50 g red bell pepper
\n30 g\u00a0bread crumbs
\n4 g Aji-Ginisa
\n1 tablespoon salad oil
\n1 small onion<\/p>\n
\n<\/strong>5 calamansi
\nJuice from 5 red bell peppers
\n1 tablespoon soy sauce<\/p>\n![\"\"](\"https:\/\/primer.com.ph\/food\/wp-content\/uploads\/sites\/4\/2021\/03\/Screen-Shot-2021-03-25-at-1.41.03-PM.png\")
<\/p>\n
\n1.\u00a0Remove the tentacles and innards of the squid, then wash its body thoroughly with water containing potato starch.\u00a0After draining it, marinate it in the calamansi and red bell pepper juice and soy sauce.
\n2. Finely chop the garlic,\u00a0onions, red bell peppers, and tomatoes.
\n3. Heat the vegetable oil in a pan,\u00a0 then saute the ingredients\u00a0for the stuffing. Turn off the heat, then add the bread crumbs and Aji-Ginisa.
\n4.\u00a0Stuff the\u00a0squid\u00a0with the mixture and secure\u00a0its end with a toothpick, then grill it to perfection.<\/p>\n
\n“Sofrito” is a preparation in Spanish and Latin cooking in which garlic, onions, and tomatoes are sauteed in advance and used as a base for various dishes.\u00a0The umami of the squid and vegetables\u00a0meld together,\u00a0turning this into a wonderful grilled squid dish.<\/p>\n","protected":false},"excerpt":{"rendered":"