Calamares, Calamari

Calamares - Calamari
Calamares has always been a best seller in bars and restaurant alike. It is one of Pinoys favorite pulutan or appetizer. It has also become a popular street food. Cooking calamares is fairly easy this one was cooked by my daughter. The squid ring should be soft and succulent with crispy coating. To achieve this squid rings should be chilled before coating and deep frying. This is done to avoid overcooking the squid. The cooking oil should also be moderately heated to have a uniform crispy coating. Tartar sauce is the prepared sauce for calamares, just mix 1/2 cup of mayonnaise, 1/4 cup of drained pickled relish and 1/4 cup of finely chopped onion. My favorite is a vinegar, onion and chili dip. Enjoy.

Ingredients:

1 kilo large squids
3 kalamansi1 cup cornstarch
1 cup all purpose flour
1 egg
salt and pepper
cooking oil

Cooking procedure:

To clean squid, pull out head and the innards will come out with it. Discard ink sacks and entrails cut/discard the eyes and teeth keep aside the tentacles. Remove the membrane and outer skin, wash squid and drain. Slice body into 1 cm crosswise. Cut tentacles in proportion to sliced body. Place sliced squid in a bowl, drizzle with kalamansi juice and season with salt and pepper to taste. Place the bowl of sliced squid in the refrigerator to marinate and chill for 30 minutes or until ready to fry. Beat egg in a big bowl mix in corn starch and 1/2 cup of water to make a batter season with salt and pepper to taste, place the all propose flour in another bowl. Heat the cooking oil in a wok at medium heat. Dip squid rings in prepared batter then dredge in flour. Deep fry squid rings a few pieces at a time for 30-45 seconds or until they turn to golden yellow. Do not overcook as this will make the squid gummy. Remove squid rings from the wok and drain on paper towels. Serve immediately with a choice of dipping sauce.

Comments

  1. MarieMay 31, 2010 at 5:14 PM

    i miss eating this food, ty for sharing the recipe

    ReplyDelete
  2. AnonymousDecember 8, 2010 at 10:14 PM

    thanks for the recipe,I love this site..

    ReplyDelete

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