Spicy Ginisang Pusit (Sautéed Squid)

Steps

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1. 1
   Clean the squid by removing the translucent film and beak from the inside, then rinse thoroughly and drain well to prevent the dish from becoming watery.
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2. 2
   Heat oil in a pan and sauté the onions and garlic until translucent and aromatic.
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3. 3
   Add ginger to the pan to neutralize any fishy taste.
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4. 4
   Add ripe tomatoes and cook them down until they release their juices.
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5. 5
   Add bird's eye chili peppers for serious heat or finger chilies for a milder kick, depending on your heat preference.
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6. 6
   Season with salt to taste; optionally add a splash of fish sauce for umami depth.
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7. 7
   Add the cleaned squid to the pan and toss quickly.
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8. 8
   Cook over high heat quickly so the squid stays tender and does not become rubbery.
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9. 9
   Pour in vinegar and let the dish simmer undisturbed for a few minutes to mellow the sharp acidity.
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10. 10
    Stir in oyster sauce to achieve the perfect sweet and savory balance.
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11. 11
    Adjust the seasoning with salt and black pepper, then simmer for another minute or two.
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12. 12
    Optional: if you prefer a drier sauce, remove the squid as soon as it is cooked, allow the remaining liquid to boil and thicken, then return the squid to the pan.
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13. 13
    Serve the spicy squid over steamed rice and enjoy.
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