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Weekend Recipe: Aligue-Glazed Calamari RecipeThis one's a definite crowd pleaser.
If you're planning a last hurrah to the beach or a pool resort, consider this as your main delish dish. Tender squid coated in a crunchy batter and a sweet-salty glaze? Yes, please! This calamari recipe a definite crowd pleaser. Need we we mention it's easy to prep and cook, too? That's just an added bonus!
Prep Time 10 minutes
Cooking Time 20 minutes
Here's what you'll need:
vegetable oil for deep-frying
whites from 2 eggs
2 tablespoons fresh milk
1/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
500 grams squid rings, cleaned and drained
For the Aligue Glaze
1/4 cup fish sauce (patis)
1/4 cup water
3/4 cup brown sugar
2 tablespoons crab fat (aligue)
juice from half a lime
lime slices and flat-leaf parsley for garnish (optional)
1 Heat vegetable oil in a deep frying pan or deep-fryer over medium heat.
2 Combine egg whites and fresh milk in a bowl; whisk until slightly frothy. Combine flour, cornstarch, salt, and pepper in another bowl.
3 Dip squid rings in egg white mixture, then lightly dredge in flour mixture. Deep-fry until crisp and light brown, about 4 to 5 minutes. Fry squid rings in batches, if necessary. Drain on a paper towel-lined plate. Set aside and keep warm.
4 Make the aligue glaze: Combine fish sauce and water in a saucepan over low heat. Simmer for 5 minutes. Add brown sugar, stir, and simmer until slightly thick, about 5 to 6 minutes. Add crab fat and stir to combine. Turn off heat and drizzle with lime juice.
5 Add sauce to calamari and toss to combine. Transfer to a serving plate. Garnish with lime slices and parsley, if desired. Serve immediately.ADVERTISEMENT - CONTINUE READING BELOW
Photography by Miguel Nacianceno. Styling by Idge Mendiola
This story originally appeared on Yummy.ph.
*Minor edits have been made by the Smartparenting.com.ph editors.