Crispy Fried Calamari

Preparation info
  • Serves


    • Difficulty


Appears in

By Angela Dimayuga and Ligaya Mishan

Published 2021

  • About

In the Philippines, this is pulutan, bar food, but I ate it as a kid going to the Turo-Turo, where the squid rings and tentacles somehow stayed crunchy all day, even though they were fried in big batches and stocked in hotel pans on the steam table. I loved the texture—a little crackle, a little chew—especially paired with the velvet of Munggo and the sour thrill of Sinigang. Here, milk in t