Succulent squid gets slathered in a tasty sauce in this sweet and spicy squid recipe. Sweetness and tang from ketchup, and heat from the chili peppers, this dish is so versatile that you can eat it alone or with heaps of rice.
Today, I embrace the country where I come from. Being a Filipino does not really go away in my heart, and though I live worlds apart from the Philippines, the foods we eat, the things we do and the language we speak are all native to my home country.
Hop on to any Filipino residence here in Winnipeg and it is not surprising that TVs are playing Filipino soap operas and the kitchens smell of pure Filipino home cooking.
Come to any Filipino gathering and the stories, the food and the people will transport you back in our country in an instant.
Today’s dish is very Filipino and it is another variation to cook one of the favorite Filipino seafoods, the squid, or pusit. Adobo is one common way to cook it but this sweet and spicy squid is another favorite.
This dish has a sweet note from the sugar with hints of heat and spice from the chili peppers. I love how the flavors are balance of sweet, salty and spicy. That makes the sauce of this dish so luxurious and tasty. I can smother it all over my rice and eat away.
Pointers for Cooking Sweet and Spicy Squid
- You can use more or fewer chili peppers as you prefer.
- If using frozen squid, thaw the squid and drain it in a colander. Squid can produce excess water upon cooking so this step gets rid of extra liquid later in cooking.
- Do not be tempted overcook the squid or it becomes tough and chewier.
Eat this dish as your main meal, or have it as an appetizer, this sweet and spicy squid is going to excite your taste buds with all the wonderful flavors in it.
You can never really go wrong with a really tasty, rich and saucy dish, can you?
Looking for more Filipino recipes for your next meal? Also, try:
Sweet And Spicy Squid
This sweet and spicy squid is a delicious variation to cook pusit, aside from the Filipino Adobo style.
Ingredients
- 1 1/2 lb squid frozen and thawed, backbone removed
- 3 tbsp. cooking oil
- 3 cloves garlic minced
- 1 pieces chilli siling labuyo, minced ( more or less as you prefer)
- 3 tbsp. soy sauce
- 2 tbsp. brown sugar
- 3 tbsp. tomato ketchup
Instructions
- Drain squid in a colander for about 15 -20 minutes.(This is important because squid produces lots of water during cooking. Draining it beforehand will minimize water production later) Slice each squid into three to four pieces to produce squid rings.
- Heat oil in cooking pan or wok then add in the garlic and pepper. Saute for about two minutes while constantly tossing.
- Add in the sugar and the soy sauce and stir mixture for 2 minutes. Add in squid and let cook for about 10-15 minutes, until the squid is tender. Stir occasionally. At this stage, squid will produce more water.
- Once the squid is tender, add in ketchup and stir until the ketchup is evenly distributed. Turn off heat and serve hot.
Notes
- You can use more or less chili peppers as to your preference. You can also omit it.
- Do not over cook the squid as it will toughen.
Nutrition
Serving: 1servingCalories: 205kcalCarbohydrates: 11gProtein: 19gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 264mgSodium: 531mgPotassium: 322mgFiber: 0.1gSugar: 6gVitamin A: 77IUVitamin C: 6mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!
I am Puerto Rican and made this for my Filipina wife. She was so impressed and loved it. This recipe was so easy to follow and the results were amazing . Thanks for helping me score cool points with my wife .
Hi Joseph. I am so happy your wife loved it. Thanks.
hi i have sent you an email about an exciting tv opportunity. Hoping to hear a response from you thanks Fatima. i sent it to your gmail account.