Inspire me Monday # 5 Cooking with Magic - Crunchy Calamares

You will need:

500 g

squid, cleaned and cut into rings

3 pcs

calamansi, juiced

1 - 8g sachet

MAGGI MAGIC SARAP

1/2 cup

all-purpose flour

2 cups

vegetable oil, for frying

Tomato Sauce:

1/4 cup

olive oil

1 pc

small onion, small diced

4 cloves

garlic, minced

6 pcs

canned tomato, seeded and chopped

1/3 cup

water

1 - 8g sachet

MAGGI MAGIC SARAP

2 tsp

white sugar

1 Tbsp

minced flat-leaf parsley

Garlic Dip:

1 cup

mayonnaise

4 cloves

garlic, minced

1 Tbps

sugar

1/4 pc

lemon, juiced

1 1/2 tsp

MAGGI MAGIC SARAP

1/4 tsp

freshly ground white pepper

Servings: 2-4

Directions :

For the Tomato Sauce, heat olive oil in a sauce pan and sauté onion, garlic and tomatoes. Add water, season with MAGGI MAGIC SARAP and sugar and simmer for 10minutes or until thick.

Remove from heat, stir in parsley and puree in a blender until smooth. Check seasoning. Transfer into a serving bowl and set aside.

To prepare Garlic Dip, combine mayonnaise, garlic, sugar and lemon juice. Season with MAGGI MAGIC SARAP and pepper. Mix well. Check seasoning and set aside.

Season squid with MAGGI MAGIC SARAP and marinate in calamansi juice for 5 minutes.

Preheat oil in a wide pan for deep frying.

Coat well with flour and fry in batches for 1 minute over high heat.

Serve immediately with the Garlic Dip and Tomato Sauce on the side.



More Recipe at Cooking with Magic

Cooking with Magic : Shrimp Kebabs

You will need:

1/4 cup

olive oil

4 cloves

garlic, minced

2 tbsp

lemon juice

1 sachet 8g

MAGGI MAGIC SARAP

1/2 tsp

chili flakes

1 tbsp

parsley, minced

3/4 kg

large shrimps, peeled, tail on and deveined

12 pieces

cherry tomatoes, quartered

1 pc

bell pepper, cut into 1inch pieces

Beef Kebab

1 tsp

cumin

2 tsp

paprika

3 tbsp

olive oil

1 sachet 8g

MAGGI MAGIC SARAP

1/2 tsp

black pepper

1/2 kilo

beef top-blade or tenderloin, into 1 inch cubes

Servings: 5-7

Directions

1. Whisk olive oil, garlic, lemon juice, MAGGI MAGIC SARAP, chili flakes and parsley in a bowl. Toss in shrimps and let it marinate in the chiller for 15 minutes.

2. Skewer shrimps alternating with cherry tomatoes and bell peppers.

3. Preheat a clean grill over high heat. Grill for 2-3 minutes per side. Serve 

For more Recipe, you can visit Cooking with Magic