- 1 kg small squid
- 2 Tbsp oil
- 1/2 clove garlic, crushed
- 1/2 cup vinegar
- 1/4 cup water
- 1/2 Tbsp salt
What to Do:
- Press on the heads of the squids to remove all the black ink (and reserve all the ink). Remove the membranes, heads and tentacles from squid. Discard membranes and heads but retain the tentacles.
- Heat oil and brown the garlic. Remove garlic and set aside.
- Combine squid, tentacles, vinegar, water and reserved ink. Simmer over medium heat until squid are cooked. Do not overcook or the squid will become tough. Season with salt.
- Remove from heat. Sprinkle fried garlic on top and serve immediately with rice.
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