Ingredients
• 4 large squids were cleaned, remove the innards were but retained the head and tentacles
• 1/4 kilo plum or Roma tomatoes chopped
• 1 1/2 cup white onion finely chopped
• 6 cloves garlic finely chopped
• 1 cup bread crumbs
• 1 egg beaten
• Dairy Essence Cheddar cheese, grated
• 1/2 cup green onion chopped
• Salt and pepper to taste
• Cooking oil
Instructions
1. On a non-stick frying pan, heat about 2 tablespoons of cooking oil.
2. Saute 1 cup of onion and cook until translucent. Set aside
3. In the same frying pan, add half of the chopped garlic and saute for 1 minute.
4. Add the sauteed onions, bread crumbs, eggs, cheese, salt, and pepper. Remove from heat.
5. This will be your cheese filling for the squid.
6. Fill each squid with the cheese filling but do not over stuff.
7. Secure the end together attaching the squid's head with a toothpick.
8. Grill the squid and brush with a little oil until cooked.
9. Add in the pan half a cup of chopped onion and stir to cook until translucent.
10. Add the other half of the chopped garlic and stir to cook for 1 minute.
11. Stir in tomatoes and 1/2 cup water.
12. Simmer for 5 minutes until the sauce is thick.
13. Pour the sauce on the grilled squid on a platter.
14. Serve hot.