Squid (Skin removed, sliced with your desired shape and style)
Minced Garlic
White Onions (Cloves)
Bell Peppers (Big Squares)
Celery (1 small stalk, Sliced diagonally)
Wansuy (to make it fragrant)
Baguio Beans (few pieces, Sliced diagonally)
Minced Ginger
Black Ground Pepper
Thai SOS/ Thai Sauce
Kikkoman Soy Sauce
Drops of Knorr Seasoning
1-2tsp Brown Sugar
1tsp Cornstarch, diluted in 1tsp water
Fresh Chopped Chilies (optional)
1. Saute everything: (should be medium-well done)
1.1 onions
1.2 bell peppers
1.3 garlic
1.4 kikkoman soy sauce
2. If fragrant, add stalks of celery, wansuy & baguio beans.
3. Add in Squid, mix everything well.
4. If the squid had curled up, then 2tbsp Thai SOS/Thai Sauce and sugar to be added by this time.
5. Finally, pour the cornstarch mixture to make the sauce thick.
6. Remove from heat then serve.
TIPS:
1. Restaurants has their secrets to make the squid tender and a little crunchy... they dilute 1 tbsp Sodium Bicarbonate/Baking Soda for every kilo of squid (skin has already been removed) into the water then refrigerate for one hour or sometimes even more.
It will be up to you if you want to do this tip or not anymore. After this preparation, wash well with running water before cooking it.
2. This dish should only be prepared in less than 10 mins for medium heat or less than 5 mins in large flame.
3. I often use sherry/white cooking wine in sauteing dishes like this. Well, again, it will be up to you if you want to include this or not.
4. Few drops or tablespoons of Sprite/7 up can also be included in sauteing. This is a little secret that I would want to share. It can minimize fishy odors especially on seafoods.
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