November 17, 2012

Squid Sisig

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The dish inspiration for November 2012 Kulinarya Cooking Club is Sisig. This appetizer has become so popular it has spawned numerous variations and fusion including sisig pizza. Thank you Iska, Erwin, and Jenn for choosing one of my favorites.

I have made it several times with crispy pork belly, tofu, and once using milk fish. For the challenge I decided to make squid sisig because I haven't tried it before and now is the best time to make. All the recipes available grill the squid and I thought it might turn out tough and chewy so I boiled the squid first until very tender and coarsely chopped them before frying. The squid came out crispy enough and not surprising, I loved it too. I may never get tired of this salty, sour, and spicy dish.

Squid Sisig
1 pound large squid
1 teaspoon sea salt
light olive oil
1 large sweet onion, chopped
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon sea salt
4 tablespoons calamansi or lemon juice
ground black pepper
birds eye chile, chopped
  • Clean well removing the innards of squid and peel outer skin. Place in a medium saucepan, add water to cover, add salt, and simmer until very tender, about 40 minutes. Remove from boiling liquid and let cool slightly. Chop and leave uncovered to air dry for 1 hour. 
  • In a very hot skillet, fry squid in 2 tablespoons olive oil until slightly or very crispy. Transfer into a plate and set aside. 
  • In the same skillet skillet, heat 2 tablespoons olive oil and over medium heat saute ginger and onions for 2 minutes. Increase heat to high and add squid. Stir fry for 2 minutes. Remove from heat; stir in soy sauce, sea salt, calamansi juice, and desired amount of ground black pepper and chopped chile. Taste and adjust seasoning. Transfer into a preheated cast iron plate. Serve immediately.

Kulinarya was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colorful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.


Iska said...

Squid sisig sounds delicious, Oggi! And you're right, sisig's distinct sour, salty, spicy taste is addicting.

chef_d said...

I haven't tried squid sisig yet but after reading your post, methinks I should do it, looks delicious!

Reel and Grill said...

i also like this variation oggi, very tasty and definitely a lot healthier ..... :)

adorasbox said...

Great idea. I can imagine how well squid goes with all the sisig flavours.

Juliana said...

I like the way you prepared this squid by cutting into small piece...looks delicious Oggi.
Have a great week :)

wok with ray said...

This is an interesting take on the sisig -- using squid. I haven't had squid sisig before but of course, I am always open to anything delicious and anything ma-anghang. Happy Thanksgiving, Oggi!

peachkins said...

I've tried squid sisig when we were in Lucban last may! IT was really good...

Jenn said...

I have tried squid sisig at one point in my life, and I loved it. Thanks for reminding. Great take Oggi!

Elizabeth @Mango_Queen said...

Oh wow, squid sisig? I'm in! This is soooo good! I must try your recipe soon. Thanks for sharing, Oggi! Happy Holidays!

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