- 1.5 lbs squid, backbone removed
- 3 cloves garlic, minced
- 1 piece chili, (siling labuyo) minced (you can add more if you prefer more spicy)
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 3 tbsp tomato ketchup
- 3 tbsp cooking oil
- Drain squid in a colander for about 15 -20 minutes. (This is important because squid produces lots of water during cooking. Draining it beforehand will minimize water production later) Slice each squid into three to four pieces to produce squid rings.
- Heat oil in cooking pan or wok then add in the garlic and pepper. Saute for about two minutes while constantly tossing to prevent the garlic from being burnt.
- Add in the sugar and the soy sauce and stir mixture for 2 minutes. Add in squid and let cook for about 15-20 minutes, until the squid is tender. Stir occasionally. At this stage, squid will produce more water.
- Once the squid is tender, add in ketchup and stir until the ketchup is evenly distributed. Turn off heat and serve hot.