This is our favorite “bar chow” at home. This can be prepped ahead and stored until ready to be grilled.
1 kilo Squid washed and cleaned
1 head crushed garlic
2 red onions quartered
1 tsp whole peppercorns
2-3 bay leaves
Mix all in a bowl and set aside until ready to grill. I also use this for grilling white fish. Yum 🤤
2 TBSPS Light soy sauce
2 TBSPS Oyster sauce
1 TBSP Brown Sugar
1/2 TBSP Honey
1 TBSP Calamansi Juice
1/2 TBSP Olive Oil
2 cloves grated garlic
Salt and pepper to taste
1. Wash and clean squid thoroughly. For the head, remove the eyes and the beak part. (Do not cut up the body of the squid!)
2. In pressure cooker pot, add in all the ingredients and water enough to cover the squid. Cook in pressure cooker until soft.
3. Strain squid and air-dry for 10 minutes.
4. Add half the basting sauce to the squid. Make sure sauce gets inside the squid. Keep the other half for brushing on the squid while grilling. Cut up the squid body only after grilling so squid stays nice a juicy. Enjoy!