Since I spend longer time in Hebei now (read: less cooking, more hotel food), I will start publishing those dishes I cooked few months ago and just got stacked up inside my hard drive. Here’s one, a very simple recipe for lightly fried yet succulent and tender squid rings.
Salt & pepper
Clean squid accordingly. Rub off the brownish outer skin and rinse under running water. Cut into rings; the tentacles sliced or diced as preferred. Pat with paper towel to remove any excess water. Sprinkle with salt and pepper, mix the chopped onion and marinate for 30 minutes to an hour.
Heat oil in a wok until smoking hot. Fry garlic until aromatic then stir-fry the squid rings with onion over high heat for 1 or 2 minutes, in batches if needed. Serve immediately. You can dip ‘em to a mixture of kalamansi juice and soy sauce.