Hello foodie hivers and lovers of this community. Today I'm going to share to you our breakfast this morning. There is a fish vendor so early today that passes by our building. So my husband rushed down to look for fish but the vendor only sell squid, a very fresh squid so I just agree so we can have breakfast at an early time.
This is how the squid look like. Actually there are two kinds of squid in this area, the black one or dark colored squid and the white one which is more sweet and it's what we've got today.
We only get 4 pieces of it for the kinilaw and the other for the Adobo for lunch. My husband cleans it well and remove all what's inside in the stomach and also the eyes of it. And then slice it into tiny pieces.
He sliced one little while cucumber, lots of onions and little ginger. Then he put a lot of vinegar. The mixture contains half of vinegar from sugarcane and the other is from coconut.
Then he mix the squid to the mixture and taste if it's salty or not then adjust the flavor.
Then the last and final toppings is no other than the red chili to add the most spicy feeling. Mix it well and we just let it rest for 5 minutes in the refrigerator because it's better to eat it when it's cold so there's a balance on the spiciness.
While he's cooking I keep on talking towards him about other recipes of squid and he said we'll be having Adobo for lunch. Kinilaw is just very fast to finish maybe just 10 minutes the most difficult part is cleaning it because you have to remove everything but you knew fishermen eat whole squid when they go fishing and they said there's no problem with eating it whole because it's still moving and it's fresh. But always be careful when eating raw seafoods especially if you are not used to it because you will have stomach ache.
That's all for today foodie lovers. See you in my next blog we will be cooking squid Adobo!
Lovelots!