A classic Filipino seafood dish where tender squid is gently simmered in a savory soy-vinegar sauce with garlic, bay leaves, and peppercorns. The optional squid ink deepens the sauce, giving this version its signature inky color and rich umami flavor.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 240 kcalCalories
- 7 gFat
- 1 gSaturated Fat
- 9 gCarbs
- 1 gFiber
- 2 gSugar
- 34 gProtein
- 1380 mgSodium
- 480 mgPotassium
- 95 mgCalcium
- 3 mgIron
- 6 mgVitamin C
- 40 mcgVitamin A
Ingredients
For the squid and aromatics
- 1 kg fresh squid, cleaned, tubes sliced into rings and tentacles kept whole
- 2 tablespoons vegetable oil
- 1 medium yellow onion, sliced
- 8 cloves garlic, crushed
For the braising sauce
- 1/2 cup soy sauce
- 1/3 cup white cane vinegar
- 1/2 cup water
- 2 dried bay leaves
- 1 teaspoon whole black peppercorns, lightly crushed
- 1 teaspoon sugar
- 1 sachet squid ink (about 4 g), optional
Directions
- Pat the cleaned squid dry with paper towels; slice the tubes into rings if large and keep the tentacles whole.
- Heat the oil in a wide pan over medium heat. Add the garlic and cook until lightly golden, about 1 minute, then stir in the onion and cook until softened, about 2 minutes.
- Add the squid and toss for about 1 minute until just opaque. Pour in the soy sauce, vinegar, and water, then add the bay leaves, peppercorns, and sugar. Stir in the squid ink if using.
- Bring to a boil, cover, reduce the heat to low, and simmer gently for 20 minutes to tenderize the squid.
- Uncover and simmer 5 more minutes until the sauce thickens slightly and coats the squid. Taste and adjust with extra soy sauce if needed.
- Discard the bay leaves and transfer to a serving dish. Spoon the dark sauce over the squid and serve hot with steamed jasmine rice.
Cook’s Notes
- Choose smaller squid for the most tender texture; larger squid benefit from extra simmering time to break down.
- The squid ink is optional but gives the dish its iconic black color and a richer umami flavor.
- Do not stir the squid vigorously once simmering begins, or it will release excess liquid and thin the sauce.
- For a tangier profile, increase the vinegar; for a saltier finish, add a splash more soy sauce.
- Leftovers taste even better the next day as the flavors meld together in the refrigerator.
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