Kinilaw na Pusit

Kinilaw na Pusit. My version of kinilaw na pusit is basically the same with kinilaw na isda with regards to ingredients. The only difference was I blanched the squid with boiling water for about half a minute to reduce the fishiness. I still remember during the times when I was working Offshore on Oil Rig Construction Work Barges in India. The waters where the Natural Gas Fields of India is where literally full of squid at night time when the squids are in season, they were attracted by the Work Barge lights. We were fishing the by the buckets in quantity. Our Chinese (Malaysian and Singaporean) colleagues would just dip the squid in boiling water (after cleaning) to enjoy them, the squids are deliciously fresh crunchy and sweet. I based my version of kinilaw na pusit with that experience.

To make the dish I removed the skin of each squid, discarded the innards and keep aside the head and tentacles for other use. For presentation purposes I also scribes diagonal cut at the inner surface of the squid meat hoping it will beautifully curls during the boiling water blanch. Blanched the squid meat then drained and immediately transferred to a bowl of iced water to stop the cooking process.

Tossed with the kinilaw ingredients and I have a wonderful kinilaw dish. Here is the recipe of mu version of Kinilaw na Pusit, bring out the beers and enjoy.
Ingredients:

1 kilo large squid
2 medium size onion, finely diced
1 thumb size ginger, finely diced/minced
2-3 hot red chili, chopped
1/4 cup white vinegar
4-6 kalamansi
salt and pepper to taste
ice cubes

Method:

Remove skin, innards, head and the plastic like backbone/membrane of each squid. Cut open the squid along its body length and thoroughly rinse and drain. Using a small sharp knife make diagonal cuts at the inner surface on the meat, keep aside. Half fill a sauce pan with water let it boil, in the meantime place the ice cubes in a big bowl and half fill with cold water. When the water is boiling vigorously turn off the stove, drop the squid on to the boiling water stir a few times and let blanch for about half a minute. Using a sieve drain the water, immediately transfer the squid in the iced water to halt the cooking, let cool down for 3 to 5 minutes then drain. Cut the squid in thick strips or in squares. Transfer the squid in a big bowl with the white vinegar toss and let sit for 2 to 3 minutes then drain the vinegar. Now toss in the chopped onion, ginger and chili. Season with salt and pepper to taste. Drizzle with kalamansi juice and continue to toss. Let chill in the refrigerator for about 5 to 10 minutes or until ready to serve.

See related Kinilaw recipes; 

Kinilaw na Tanguige, KiIlawin Tanguige 
Kinilaw na Maya Maya 
Kinilaw na Bangus 
Kinilaw na Tuna with Tabon Tabon 
Kinilaw na Tanguigue sa Strawberry 
Kinilaw na Blue Marlin with Green Tomatoes
Kinilaw na Malasugi
Kinilaw na Dilis
Kinilaw na Tanguigue na may Kamatis
Kinilaw na Tanguige
Kinilaw na Pusit (Cuttlefish)

Kinilaw na Talaba 
Ensaladang Guso, Kinilaw na Guso 
Kinilaw na Lato 
Jumping Salad, Fresh Water Shrimp Salad