I work in ...


Your content is being adapted
based on your type of business


Marinading the Squid

  • Squid, large pcs, cleaned body and head (beaks and inks removed) 3.0 pc
  • Garlic 15.0 g
  • White Sugar 15.0 g
  • Ginger 15.0 g
  • Vinegar 15.0 g

Making the Glaze Sauce / Sizzling Sauce

  • Water 150.0 ml
  • Black Pepper, crushed 2.0 g
  • Brown Sugar 20.0 g
  • Dark Soy Sauce 10.0 ml


  • Oil 30.0 ml
  • Marinated Squid

Assembly & Garnish

  • Margarine 15.0 g
  • Mixed Bellpeppers & White Onions, sliced to pieces and sautéed or grilled 30.0 g
  • Fried Garlic Bits 5.0 g
  1. Marinading the Squid

    1 hour
    • Make 4 line cuts/incisions on top and bottom of the squids' body. Place in a bowl with the remaining ingredients including the cleaned squid head with tentacles.
    • Marinate for at least an hour up to half day in a chiller. Set aside.
  2. Making the Glaze Sauce / Sizzling Sauce

    10 minutes
    • For grilling, transfer the remaining marinade liquid to a pot. Add water, crushed black pepper, brown sugar and dark soy sauce.
    • Mix well, apply high heat and bring to a boil then simmer until its slightly reduces. Set aside.
  3. Grilling

    15 minutes
    • Add oil to the grill pan.
    • In high heat, grill the squid body and squid heads. Make sure to create a nice grill mark on each side. Cook for 3 minutes each side. Note: do not overcook; you may still cook it through the sizzling plate.
    • Apply an ample amount of glaze on each turn or when its almost cook.
  4. Assembly & Garnish

    5 minutes
    • Add margarine to the hot sizzling plate. Add the grilled squid body and heads and drizzle w/ the sizzling sauce.
    • Garnish with cooked mix of bellpeppers with white onions and fried garlic bits.
    • Serve with soy vinegar dip and some dayap or calamansi on the side.