Ingredients

• 1 kg Squid (cleaned)
• 1/4 cup Soy sauce
• 2 tablespoons Calamansi juice (or lime)
• 4 cloves Garlic (minced for marinade)
• 1 teaspoon Black pepper (ground)
• 1 tablespoon Brown sugar (for marinade)
• 2 tablespoons Tamarind paste (seedless)
• 1/4 cup Hot water
• 2 tablespoons Brown sugar (for glaze)
• 1 tablespoon Fish sauce
• 1-2 to taste Bird's eye chili (fresh, finely chopped)
• 2 cloves Garlic (minced for glaze)
• 6 cloves Garlic (finely minced for frying)
• 1/4 cup Vegetable oil
• 2 tablespoons Green onions (sliced)

Instructions

1. 1

   Prepare the marinade: In a large bowl, combine soy sauce, calamansi (or lime) juice, minced garlic, black pepper, and brown sugar.

2. 2

   Marinate the squid: Add the cleaned squid to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

3. 3

   Prepare the glaze: In a small saucepan, dissolve tamarind paste in hot water. Add brown sugar, fish sauce, chopped chili, and minced garlic. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes until the glaze thickens slightly. Set aside.

4. 4

   Prepare crispy fried garlic: In a small frying pan, heat vegetable oil over medium heat. Add finely minced garlic and fry until golden and crispy. Remove garlic with a slotted spoon and drain on paper towels. Reserve the infused oil.

5. 5

   Preheat grill to medium-high heat. Lightly grease the grates.

6. 6

   Grill the squid: Remove squid from marinade (discard excess). Grill squid for 2-3 minutes per side, brushing generously with the tamarind-chili glaze during the last few minutes of cooking. Squid is cooked when opaque and slightly charred.

7. 7

   Serve immediately, garnished with crispy fried garlic and sliced green onions.