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| (picture: photo credit to owner) |
4 cups water
1 teaspoon salt
1 teaspoon white vinegar
1 kilo squid (pusit), sliced into bite-sized rings
1 piece egg
1/2 cup water
1 can beer
2 1/2 cups flour
oil, for deep-frying
Cooking Procedure
1 In a pot, boil water; add salt and white vinegar. Bring to a boil. Add calamares rings and stir; blanch for no more than a minute. Take calamares out of the pot and drain. Transfer to a bowl.
2 In a small bowl, beat egg. Add in 1/2 cup water. Pour mixture onto calamares, making sure each piece is coated.
3 In a large bowl, combine beer and flour. Whisk well. Set aside.
4 In a plate, put 1 cup flour and cayenne pepper. Mix well.
5 Heat cooking oil in a deep frying pan. Using tongs, pick a piece of calamares, dip into beer batter, dredge in flour-cayenne mixture, and deep fry in oil for about a minute. Do not overcook or the calamares will be tough and rubbery.
6 Repeat for the rest of the calamares. Drain on paper towel. Serve with your choice of dip.
2 In a small bowl, beat egg. Add in 1/2 cup water. Pour mixture onto calamares, making sure each piece is coated.
3 In a large bowl, combine beer and flour. Whisk well. Set aside.
4 In a plate, put 1 cup flour and cayenne pepper. Mix well.
5 Heat cooking oil in a deep frying pan. Using tongs, pick a piece of calamares, dip into beer batter, dredge in flour-cayenne mixture, and deep fry in oil for about a minute. Do not overcook or the calamares will be tough and rubbery.
6 Repeat for the rest of the calamares. Drain on paper towel. Serve with your choice of dip.
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