Menu

I work in ...

Continue

Your content is being adapted
based on your type of business

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

+

Marinading the Squid

Making the Glaze Sauce / Sizzling Sauce

  • Remaining Marinade Liquid
  • Water 150.0 ml
  • Black Pepper, crushed 2.0 g
  • Brown Sugar 20.0 g
  • Dark Soy Sauce 10.0 ml

Grilling

  • Oil 30.0 ml
  • Marinated Squid
  • Glaze Sauce/Sizzling Sauce

Assembly & Garnish

  • Margarine 15.0 g
  • Whole Grilled Squid (With Head And Tentacles)
  • Mixed Bellpeppers & White Onions, sliced to pieces and sautéed or grilled 30.0 g
  • Fried Garlic Bits 5.0 g

Serve fresh, sizzling squid to your customers. Create this easy-to-prepare appetizer or main course packed with bold and sumptous flavors!

...

Preparation

  1. Marinading the Squid

    1 hour
    • Make 4 line cuts/incisions on top and bottom of the squids' body. Place in a bowl with the remaining ingredients including the cleaned squid head with tentacles.
    • Marinate for at least an hour up to half day in a chiller. Set aside.
  2. Making the Glaze Sauce / Sizzling Sauce

    10 minutes
    • For grilling, transfer the remaining marinade liquid to a pot. Add water, crushed black pepper, brown sugar and dark soy sauce.
    • Mix well, apply high heat and bring to a boil then simmer until its slightly reduces. Set aside.
  3. Grilling

    15 minutes
    • Add oil to the grill pan.
    • In high heat, grill the squid body and squid heads. Make sure to create a nice grill mark on each side. Cook for 3 minutes each side. Note: do not overcook; you may still cook it through the sizzling plate.
    • Apply an ample amount of glaze on each turn or when its almost cook.
  4. Assembly & Garnish

    5 minutes
    • Add margarine to the hot sizzling plate. Add the grilled squid body and heads and drizzle w/ the sizzling sauce.
    • Garnish with cooked mix of bellpeppers with white onions and fried garlic bits.
    • Serve with soy vinegar dip and some dayap or calamansi on the side.
Home
Products
Trends
Cart
Menu