Equipment needed:

• sizzling plate

Ingredients:

• 2 large squids (wash and trim ink sacks)
• 1 large white onion (diced)
• 3 large tomatoes (quartered, julienned and seeded, of course)
• 1 laurel leaf
• 1 lemongrass stalk
• 5 cloves garlic (minced)
• 1/3 cup grated cheese
• 1 siling haba
• 2 tbsp vegetable oil
• Seaweed salt
• Pepper
• 1/3 cup water
• Spring onion for garnish
• Fish skin chicharon (optional as topping)
• 1 pc toasted wheat bread

Procedure:

• Rub some seaweed salt on the squid and let it stand for 3-4 minutes. Grill squid 3-4 minutes per side then allow it to cool
• Chop the squid into small cubes (same size as the meat sa normal na sisig)
• In a non stick pan, heat vegetable oil over medium heat.
• Sauté onion until translucent and garlic until fragrant.
• Add bay leaf and lemongrass. Stir for another minute.
• Half the aromatic mixture and add the chopped squid. Cook for another minute.
• Remove from the pan and bring back half the aromatic mixture.
• Add tomatoes and cook until it slightly wilts.
• Pour water and simmer for another minutes.
• Assembly! Transfer in the sizzling plate, and top with the rest of the ingredients.