calamares

another way to prepare a squid dish. simple to make and faster to cook. that is because the longer you cook the squid, the tougher it gets. using just a few ingredients around you'll be able to prepare this in a flash.

i thought makuy doesn't like to eat squid since he didn't like the adobong pusit but he just chewed a bit then swallowed and finished his meal. well, that's good.

ingredients:
squid, cleaned, heads and ink sacks removed and discarded, tentacles retained, sliced into rings
lemon juice
cornstarch
egg, beaten
flour
salt and pepper
cooking oil for deep frying

procedure:
in a bowl, place the cut squids and lemon juice. let sit for a few minutes. drain very well and discard liquid. season the squid with salt and pepper. set aside.

in a bowl, place the cornstarch. another bowl next to it, place the beaten egg, and another bowl next, place the flour.

heat the cooking oil for deep-frying.

dredge each squid rings into cornflour, then into the egg and into the flour. shake a bit to take off excess flour. deepfry until golden brown. make sure that the oil is really hot when you dip the squid rings. it only takes a minute to cook and do not overcook for it will toughen the squid meat.

drain excess oil in paper towels.

serve with vinegar-garli-onion-chili dip.

for the dip:
just combine vinegar, crushed and minced garlic, thinly sliced onion and chopped chili in a sauce bowl.