Wash and clean the squid by removing the innards, ink sac, beak, skin and the transparent squid bone.
In bowl, combine 7-up, calamansi juice and salt. Mix the marinade and add in the squid. Marinate for at least 3 hours then grill for at least 3 minutes on each sides. After grilling, let it cool.
Chop the squid into small pieces then set aside. Heat oil in a pan and saute the garlic, onion, green chilies and ginger.
Add in the squid and saute for a minute and mix well with the spices. Add in the liver spread, liquid seasoning, bell peppers and soy sauce. Saute for another 3 minutes.
Prepare a sizzling plate by brushing oil and placing the cast iron plate in a heated stove until smoke appears.
Add the squid sisig in the heated sizzling plate and garnish with fried egg and chopped spring onions. Put in a wooden tray and serve hot.