From Nov 2009

In Philippine the way they cook squid is almost the same as Singapore, however because of our multi racial background we are heavily influenced by Malaysian,Chinese,Indian, Indonesian squid in Red Chilli Sauce (Sambal Sotong),
In philippine,squid is cooked as ado bong pusit, squid in adobo sauce, they also have the popular street hawker fried squid (fried calamari, calamari), the customers have a choice to dip in Vinegar. Some of the Chinese dish like Sotanghon is now considered a Philippine main food since many Filipinos adapted it. 

Emma Lewis Hokkien mee Recipe with squid

Curry powder
Corn flour
A little water
1 tablespoon soy sauce Asian egg noodles
1 tablespoon of oil
1/2-inch piece of ginger, finely chopped
1 clove of garlic finely chopped
small piece of pork belly, chopped into small pieces
8 fresh prawns
Half a squid, cut into strips
Handful of bean sprouts
Mix the curry powder and corn flour with the soy sauce and water to get a liquid paste. Put the noodles in water to soften. Heat a wok and when it's hot and starting to smoke pour the oil in, followed by the ginger, garlic, pork and a minute later the prawns. Cook until prawns are pink and nearly done, then add the squid followed by bean sprouts. Add the curry paste and mix thoroughly. Leave for a minute then add the noodles, stir until noodles are fully incorporated and serve

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