How to Cook Squid Sisig | Yummy

Squid ‘sisig' is somewhat chewy because the stringy flesh is not finely chopped. Squid rings are used as garnishing.

• Clean 2 pounds of fresh large squids. Remove the round bulge inside the squid's mouth, the transparent backbone, and the innards. Wash thoroughly and drain. Marinate in calamansi juice and salt for 15 minutes; then boil for 5 minutes. Remove the skin and drain very well.

• Chop the heads and tails. Cut the body into rings but use only small-sized ones as garnishing; so chop the bigger rings into bits. Set aside to drain.
   
• Mince 1 large garlic head and a thumb-sized ginger. Chop 1 large onion, 3 long green peppers, 2 red chili peppers, and 1 large red bell pepper.
   
• In a small amount of hot oil, sauté garlic, onion, ginger, and all peppers. Add the chopped squids. Stir to avoid sticking. Sprinkle salt and ground black pepper. Drizzle a half cup of vinegar and leave to boil without stirring. Add a dash of soy sauce - just enough to add color. Let simmer for 15 minutes over very low heat. Prolong cooking time to remove excess sauce. Serve hot.