Friday, January 12, 2007



6 c squids (cut in rings)
2 calamansi (cut in half)
1/2 cornstarch
1 c cooking oil
sal and pepper to taste

1. Clean the squids, removing the head and the spine. Squeeze calamansi juice on the squid and rinse thoroughly. Drain well and set aside.

2. In a bowl, mix cornstarch and salt and pepper. Cover the squid rings lightly with the cornstarch mix. In a frying pan, heat oil. Fry squid rings until golden brown.

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