by Ariel J.
Fried Calamares is one of the more popular street foods in town, like kwek-kwek, fishball, squidball and kikiam.
In the early 2000’s, this was widely sought, who wouldn't like squid rings battered and deep fried to perfection and served with different sauces like mayonnaise with garlic (aioli), or toyo and calamansi with chili but I prefer vinegar na may sili.
This dish is very good to have as a “pulutan” and it readily bring smiles to beer drinkers and street food regulars.
It can also be served with rice with a spicy vinegar while eating with your hands.
My kids and I love it and I’m sure you will, too!
Now let me share to you my recipe for calamares.
• 1 kl. white squid(cleaned, leaving the body) cut it into rings
• 1 cup flour
• 1/2 cup cornstarch
• 1 tsp. baking soda
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• 1 pack magic sarap
• 2 eggs
• Oil for frying
1. Rub some salt and pepper to the squid.
2. In a bowl combine all dry ingredients.
3. Dip the squid in eggs and the flour mixture.
4. Deep fry the squid by batches.
5. Serve immediately with vinegar or other sauces you prefer.
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