Ingredients:
2 lbs medium to large size squid (about 3-4 pcs)
1/4 cup calamansi juice / lemon juice
1/4 cup light soy sauce
a pinch of ground black pepper
1 medium-sized carrot, cut into strips lengthwise
1 medium-sized onion, cut into 6 pieces
3-4 spring onions, cleaned
cooking oil
aluminum foil
toothpick
Cooking Procedure:
1. Clean the squid. Start by detaching the head to it’s body, remove the ink sac, the squid quill (plastic-like bone) and the innards.
2. Stuffed each squid’s body with carrot, onion and a spring onion.
3. Re-attach squid’s heads to their bodies and prick with toothpick, to remain it intact. Set aside.
4. In a bowl, mix soy sauce, calamansi and black pepper together. Put the squids and marinate for at least an hour, be sure to put some of the marinade inside squid’s bodies.
5. Remove the squids from the marinade (Don’t throw the marinade). Put in the aluminum foil. And steam for 30 minutes. Remove the squid and reserve the juice came out of the squid after steaming.
6. Heat a pan and put some cooking oil, fried the squid in a medium fire, until outer sides are browned. Remove the squids and put in the serving platter.
7. Put the marinade and the squid’s juice in the pan and boil for a minute or two, you can add red chili if you want. This will serve as the sauce.
