Well, there is no big difference at all. The only difference that I noticed is the dipping sauce. Calamari is often dipped in marina or other tomato based sauce while Filipino Calamares is dipped in spiced vinegar or toyo mansi.
I enjoy this dish when spiced vinegar is around. This makes a real good “pulutan” (beer food) too. Do you also like to pair Calamares with beer?
If in case you are having a hard time looking for fresh squids, you may always purchase the packaged squid rings for calamari. These are located on the frozen food section of most supermarkets or grocery stores.
Try this Calamares recipe and let me know what you think. Cheers!
- 1/2 lb medium to large sized squid, cleaned and sliced into rings
- 3/4 cup all-purpose flour
- 1 piece raw egg, beaten
- 3/4 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups cooking oil
Watch the cooking video:
- Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes.
- Heat a cooking pot the pour-in cooking oil.
- Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
- When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.
- Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.
- Serve with sinamak or Asian dipping sauce.
- Share and enjoy!
Number of servings (yield): 3