Lasang pinoy na pinoy. Itsurang maitim, bilugan at kulot na kulot.
Eat it. Enjoy it. Give your best smile. Wow.
500g squid, discard entrails, beak and transparent ribs, cut into rings
Sliced onions (optional)
3 tbsp cup soy sauce
1/4 cup vinegar (or less)
Patis (fish sauce)
Heat oil n a pan until smoking hot. Turn the heat low and fry garlic until golden brown. Add the squid and stir-fry over high heat for half a minute. Add patis and sliced onion, and continue frying for another 30 seconds. Pour soy sauce and vinegar, throw in the bay leaf and pepper without stirring and cover with a lid. Bring to boil. Stir and simmer until the squid is tender, which would probably be just another minute or two. Take note of onions cooked al dente. YUM.
Lasang Pinoy, Sundays. SWIRLS n TWIRLS.