Ingredients

Main

• 3 medium fresh squid, cleaned (remove beak and ink sac, keep the head attached)

• 1 tbsp calamansi or lime juice

• 1 tsp salt

• 1 tsp ground black pepper

Stuffing

• ½ cup tomatoes, diced

• ½ cup red onions, chopped

• 2 cloves garlic, minced

• 1 tbsp spring onions, chopped

• 1 tsp chili flakes or 1 small siling labuyo (optional)

• 1 tsp soy sauce

• 1 tsp vinegar

Coconut Cream Sauce

• 1 cup coconut milk (kakang gata preferred)

• ½ tsp turmeric powder

• 1 tbsp ginger, minced

• 1 stalk lemongrass, crushed

• ½ tsp fish sauce

• ½ tsp sugar

Instructions

1. Prepare the Squid

• Marinate squid in calamansi, salt, and pepper for 10–15 minutes.

• Stuff each squid with the tomato-onion mixture. Secure the opening with a toothpick.

2. Preheat the Platinum Grill Pan

• Set to medium-high heat.

• Lightly brush the ridges with coconut oil. The Platinum’s heat retention ensures a consistent sear.

3. Grill the Squid

• Lay squid evenly on the pan.

• Grill each side for 3–4 minutes, or until slightly charred and opaque.

• Avoid overcooking to prevent a rubbery texture.

4. Simmer the Coconut Cream

• In a separate section of the grill pan (or small saucepan), combine coconut milk, turmeric, ginger, lemongrass, and fish sauce.

• Let simmer until thickened. Remove lemongrass before serving.

5. Combine and Serve

• Drizzle the creamy coconut sauce over the grilled squid.

• Garnish with toasted garlic, chili, and spring onions.