Calamares or Fried Squid Rings is one of the Philippines most famous dishes, either with rice or with ice cold beer, as “pulutan”. It is also one of the easier Filipino dishes to cook. I enjoy this with spiced vinegar as dipping sauce when eaten with rice, however in restaurants this is oftenly served as a starter with mayonnaise or sweet & sour sauce as dipper.
I remember the first time I’ve tasted this dish was during my days in Batangas, I was then working in a manufacturing company where a good friend of mine nearby used to invite me for lunch. She would usually cook “calamares” to go with grilled fish or meat…ohh i love those crispy bites of “calamares”! Can’t resist those that I’ve been eating too damn much… lolz!
I feel like cooking it once in a while that I created my own version, take a look and try this recipe.
- 1/2 lb medium to large sized squid, cleaned and sliced into rings
- 1 cup all-purpose flour
- 1 piece raw egg, beaten
- 1/2 teaspoon salt
- 1/3 teaspoon ground black pepper
- 2 cups cooking oil
- a pinch of msg.
- 1/2 teaspoon maggi magic sarap
- Combine squid, salt, msg., maggi magic sarap and ground black pepper then mix well. Let stand for 10 minutes.
- Heat a cooking pot the pour-in cooking oil.
- Dip the squid in beaten egg then roll over flour.
- When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.
- Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.
- Serve with spiced vinegar as dipping sauce.
- Share and enjoy!