• 10 malaking Pusit
• ½ puswelong tinadtad ng hipon
• ¼ na puswelong hiniwang kintsay
• ½ puswelong hiniwang singkamas
• 1 itlog ng manok
• 1 kutsarang arina
• 1 sibuyas
• 1 kamatis
• 2 butil na bawaing
• Suka
• Asin
• Paminta

Instructions

1. Linisin ang pusit at tadtarin ang ulo, samantalang nakababad sa suka, asin at pinitpit na bawang ang mga katawan. Igisa ang bawang, sibuyas, kamatis, hipon at ang tinadtad na ulo ng pusit.
2. Isunod ang singkamasd, kintsay at paminta. Ilagay sa loob ng katawan ng pusit. Ilubog sa binating itlog bago igulong sa arina at iprito.

Ingredients

• 1 kilo squid
• 1 cup custard powder
• 1 whole egg
• 1 tbsp. grated green onions
• 2 cups frying oil

Instructions

1. Clean squid of ink and skin.
2. Beat egg.
3. Dip squid in egg and dredge in custard powder.
4. Fry squid rings few at a time for a few seconds until golden brown. Do not overcook or squid will be rubbery.
5. Garnish with chopped green onions and serve with ketchup, mayonnaise dip or both mixed together.

• 1 kilo of Squid
• Ginger
• 2 Big Onions
• Chilli Peppers red or green
• Salt and Pepper
• Cooking oil preferrably corn oil
• Kalamansi juice or Lemon Juice

Instructions

1. Grill the squids, remove the plastic of the squids after they are grilled.
2. Chop the squids and set aside.
3. Chop Onions, ginger and chillis.
4. In a pan put oil and saute’ onions and ginger then add the chopped squids with kalamansi juice, salt and pepper.
5. Pour the cooked squid sisig on a sizzling plate and serve it while it sizzles.

• 1 lb. pusit/squid
• 1 1/2 tsp. salt
• 1 small bay leaf
• 1/4 tsp. pepper
• 3-4 cloves garlic, minced
• 1/3 cup vinegar
• 1 tsp. sugar
• 1/4 cup water
• 3 tbsp. cooking oil
• 1 small onion, thinly sliced

Instructions

1. 1) Pull out head, tentacles, innards and transparent ribs from the body of the squid.
2. Cut off tentacles just above the eyes and discard innards and transparent ribs.
3. Wash and drain bodies and tentacles.
4. Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf. Marinate squids in this mixture for 1 hour. Drain. Save marinade
5. Saut? onions in hot oil.
6. Add drained squids, saut? until the juices evaporates (about 10-12 minutes).
7. Strain marinade, add to saut?ed squids.
8. Let simmer for about 15 minutes.

• 1 kilo squid
• 1/2 cup honey
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1/2 head garlic (minced)
• 1/2 tablespoon ginger (minced)
• 1 teaspoon hot chili pepper (minced)
• 2 teaspoons salt

Instructions

1. # Wash and clean squid well.
2. # Take out the black ink.
3. # Take out the skin and film.
4. # In a bowl, mix all the ingredients and marinate the squid for 1 hour.
5. # Grill squid for about 4 minutes on each side.
6. # Heat remaining marinade mixture for sauce.
7. # Serve with sauce.

• 1 pound medium-size squid
• freshly ground pepper to taste
• 2 tablespoons vegetable or corn oil
• 1/2 cup white vinegar
• 1/4 cup soy sauce or salt
• 1/4 cup chopped onion
• 1 head garlic, minced
• 1 cup water
• 2 cups cubed red, ripe tomatoes

Instructions

1. Wash and clean the squid thoroughly, removing the cuttle. Put squid in a saucepan (not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water. Cook over low heat until squid is tender, making sure it does not get overcooked and rubbery. Drain and set aside the squid broth.
2. Heat oil in another saucepan and saute the cooked garlic until brown, onion until transparent and tomatoes until soft. Add the squid and simmer for 3 minutes. pour squid broth over mixture and bring to a boil. Serve hot.