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1 kg Small fresh squids
1/2 cup Native vinegar
2 Cloves garlic
Salt and pepper to taste
1 med Onion, sliced
1 tbspn soy sauce
2tbspn cooking oil
2 bayleaf
1tbspn brown sugar
2 pcs green chili
1 red chili sliced


Wash squids thoroughly and remove the thin film in the head and bring out the black ink by cutting the eyes. Reserve the ink. Remove head and innards but retain the tentacles.

Heat oil on a cooking pan on medium heat and saute garlic, onion and red chili pepper.

2. Add cleaned squid and soy sauce and stir fry for 2 minutes. Add squid ink, vinegar and brown sugar then simmer for 5 minutes on medium heat.

Warning: do not overcook the squid as it will get tough and rubbery.

3. Add green chili and bayleaf. Simmer for another 5 minutes on medium heat.

4. Serve with hot steamed rice.





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