(Recipe of Mayee C. Pulido) 6 Servings

Ingredients:
1 kilo medium size fresh squid* (make sure squid is really fresh)
3-4 cups water for boiling
1 cup diced, firm tomatoes
1/2 cup finely chopped onions
1/2-1 siZing labuyo, very finely chopped
1/3 cup soy sauce
2 tablespoons fresh calamansi juice
1 tablespoon sukang Iloko or cane vinegar
1 tablespoon/sugar

Method:
Wash and clean the squid, removing the membranes and ink sacs.

Boil water in a casserole. Cook squid in boiling water until they turn white, about 1 minute. Immediately remove squid from the water with a slotted spoon.

Slice squid into rings. Discard the tentacles and heads if you do not wish to use them.

In a serving bowl, combine tomatoes, onions, sili, soy sauce, calamansi, vinegar and sugar. Stir to distribute the ingredients and dissolve the sugar. Add squid rings
and gently stir the mixture. Serve.

Notes and Tips:
If the heads and tentacles are not included, increase amount of squid to 1 1/2 kilos.

KILAWING PUSIT