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Filipino Squid Sisig Recipe

with Sisig Sauce →

By Emily Chan

40 min
serves 2-3

Equipment

  • large cast iron skillet or non-stick pan

Ingredients

Sisig Sauce

Sisig Sauce

$13

  • Omsom Filipino Sisig Starter
  • 1 lb. cleaned squid (we recommend frozen for ease)
  • ½ medium red onion, diced
  • ⅓ cup neutral cooking oil 
  • 3/4 cup all-purpose flour
  • salt and pepper
  • 1 egg (optional)
  • 2 tbsp. mayo (optional)

Serve with:

Traditional: Serve with garlic rice or white rice, and top with sliced chili or scallions.

Mix it up: Serve with sautéed greens.

Instructions

Prep your squid:


  1. Slice the squid into 1-inch rings.
  2. In a bowl, combine flour and 1 tsp. each of salt and pepper.
  3. Toss diced squid and tentacles in flour mixture, tap off excess flour, and set aside.


Let’s get cooking:


  1. Heat oil in skillet over medium high heat. (Pro tip: easily check if your oil is hot enough by sticking the end of a wooden chopstick / spoon into the oil. If bubbles form around the wood and they start to float up, your oil is ready for frying.)
  2. Carefully add squid and let fry for about 2 minutes.
  3. Flip squid and continue frying until golden brown. Add onion, reserving a handful for finishing, continue cooking for 3 minutes until squid is deeply browned.
  4. Turn heat down to low, add Omsom starter, stir, and season with salt and pepper to taste. For the brightest flavor, try not to boil the starter.
  5. Crack an egg into the warm pan, and stir to quickly cook the egg. (Pro tip: For extra creaminess, add mayo here.)
  6. Turn off heat and finish with the reserved onion.
  7. Serve sizzling hot! Serve with some of our suggested favorites. Enjoy!

step-by-step

1. Slice the squid into 1-inch rings.

2. In a bowl, combine flour and 1 tsp. each of salt and pepper.

3. Toss diced squid and tentacles in flour mixture, tap off excess flour, and set aside.

4. Heat oil in skillet over medium high heat. Carefully add squid and let fry for about 2 minutes.

5. Flip squid and continue frying until golden brown. Add onion, reserving a handful for finishing, continue cooking for 3 minutes until squid is deeply browned.

6. Turn heat down to low, add Omsom Filipino Sisig Starter, stir, and season with salt and pepper to taste. For the brightest flavor, try not to boil the starter.

7. Crack an egg into the warm pan, and stir to quickly cook the egg. (Pro tip: For extra creaminess, add mayo here.)

8. Turn off heat and finish with the reserved onion.

9. Serve sizzling hot! Serve with some of our suggested favorites. Enjoy!

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