fried calamari

this is our the go-to food in the house that we usually have for breakfast (fresh from the market) or for dinner. just sliced squid with salt and pepper dipped in egg and flour. just a couple of minutes in deep fry and it’s done! best with sweet chili sauce (of the thai or vietnamese brands) or toyo-mansi. we also have this gambas style sometimes but i prefer this over that one, especially if the squid are of the lumot variety.


2 Comments Add yours

  1. Guagua Girl says:

    What's a lumot variety of squid? also, try buffalo wing sauce and blue cheese dressing for the calamari next time. different, but very good, too 🙂


  2. Betis Boy says:

    the lumot variety is the one that's big and usually stuffed with tomatoes and onions, then grilled, versus the native variety that's smaller and cooked in adobo with squid ink.


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