This sweet and spicy squid is a delicious variation to cook pusit, aside from the Filipino Adobo style.
1 1/2lbsquidfrozen and thawed, backbone removed
1pieceschillisiling labuyo, minced ( more or less as you prefer)
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.