Pinoy foods by Rosebud Benitez. Recipes inspired by Filipino home cooking. Undiscovered unique cuisines you never thought existed in South East Asia menu.
2 lbs. small to medium squid, cleaned
1/4 cup soy sauce
1 tablespoon granulated white sugar
1 teaspoon Sriracha sauce
1 teaspoon lemon juice
a pinch of salt and pepper
Cooking Methods
Combine soy sauce, Sriracha sauce, sugar, lemon juice, salt, and pepper in a bowl. Mix well.
Place the squid inside a freezer bag and then pour-in the soy sauce mixture. Marinate for 1 hour.
Skewer the squid in bamboo skewers. Grill for about 3 to 5 minutes per side. Baste with remaining marinade.
Combine sake, mirin, soy sauce, and brown sugar in a bowl or freezer bag then mix well.
Add the chicken and marinade for at least 1 hour.
Grill the chicken until both sides are cooked. Since the chicken is marinated with sugar, try to use low heat if possible to cook the meat without easily burning the skin. Set aside.
Heat a small saucepan and pour-in the remaining marinade. Add proportional amounts of soy sauce and sugar plus a little water if necessary. Let boil.
Simmer until the sauce thickens. Turn-off heat.
Place the chicken in a serving plate then top with Teriyaki Sauce. Garnish with sesame seeds, if needed.
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