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Dark pleasures await your diners with this creative squid ink recipe that modernises sisig for the Filipino palate. 



  • 300g Squid, medium-sized, cleaned and sliced
  • 15ml Knorr Liquid Seasoning
  • 2g Knorr Rostip
  • 1g Paprika
  • 30ml Oil 
  • 30g Red and White Onions, sliced
  • 5g Garlic, chopped
  • 10g Green Chili, seeded and sliced
  • Marinated Squid
  • 15ml Squid Ink
  • 60ml Aioli
  • 40g Chicharon, crushed
  • 2g Spring Onions, chopped


Squid Marinate

  • In a bowl, marinate the squid with Knorr Liquid Seasoning, Knorr Rostip and paprika for 30 minutes.


Squid Ink Sisig

  • In a wok, sauté onions, garlic and chili in oil over high heat.
  • Add the marinated squid followed by the squid ink.
  • Cook it for a few minutes.


Aioli Dressing

  • Mix all the ingredients in a stainless bowl with a whisk until smooth and fully incorporated.
  • Set aside in the chiller.



  • Plate and garnish with aioli, chicharon and spring onions.
  • Serve immediately.

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