I should probably made some extra large squid rings with these squid slices I bought, but I had the vendor slice in thinly for me. The first thing that came to mind is stirfry it with the Thai curry paste I brought with me from GenSan (I was that ready and determined to cook here in Iligan!). Just a quick stir fry brought out the succulent goodness o f the squid. The cashew added some crunch… I learned this dish from Los Baños but I would often use chicken, pork of shrimps. I’ve asked the vendor what her recommendations are for cooking it and she said calamares or adobo. Maybe next time.
Squid and cashew stirfy
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