INGREDIENTS:
- 1 fully cleaned medium Pusit Lumot
- 30 ml. EVOO (Extra Virgin Olive Oil)
- 2 pieces celery stalk, cut, salt-sprinkled
Marinade/Braising Solution:
- 50 grams tomato catsup
- 60 ml. soy sauce (any)
- 5 cloves crushed, finely chopped garlic
- 8 grams ground black pepper
- 15 grams brown sugar
- 5 ml. Tabasco hot red chili pepper
- 3 grams Monosodium Glutamate (optional)
Dip:
- 2-4 pieces chopped labuyo (bird’s eye chili peppers)
- 40 ml. soy sauce
- 10 ml. vinegar (any)
- 5 grams brown sugar
- 2 grams ground black pepper
INSTRUCTIONS:
- Line foil wrap in tray/pan. Ensure all sides are covered that when drippings sip out of foil-it would be easier to scrape off during cleaning. Or be none at all.
- In medium bowl mix and blend well all ingredients of marinade. Soak squid for few minutes tumbling and tossing constantly. Scoop few tablespoons into inside cavity of squid for more flavorful cooking.
- Lay in foil-lined oven tray. Pour in ALL of the marinade. Cover well with top foil.
- Set oven temp to 250 deg. F (121 deg Celsius). Pop in and slow cook squid for 1 hour.
- After 1 hour withdraw tray-open foil and discard all of the liquid.
- Step up temp to 300deg.F (148deg.Celsius)
- Brush EVOO to all sides of cooked squid. With open foil on top-again, pop in tray unto oven and sear (heat at high temp to caramelize and make crispy top of meat) squid for 10 more minutes.
- Withdraw. Adorn. Serve with salt sprinkled celery stalks and well mixed dip (see above dip ingredients) by the side.
