Kinilaw na Pusit (Cuttlefish)

Kinilaw na Pusit (Cuttlefish)
Kinilaw na Pusit (Cuttlefish). Kinilaw has always been a favorite pulutan for those drinking celebrations. Well the other day, one my flat-mate was celebrating his birthday for the ?nth time so inuman na naman. Yes liquor is available for non muslim here in UAE. You need to have a liquor license to puchase one from the several specialty shops that sell them. One of the dish was kinilaw na pusit (cuttlefish). Sure it was once again the main conversation topic. It is easy to prepare. As describe in the following recipe. In removing the innards be carefull not to break the ink bag, as this will stain the white meat.

Kinilaw na Pusit (Cuttlefish) Recipe

The meat was then blanch in boiling water to remove the fishiness, then immediately rinsed in iced water to stop the cooking and to maintain the softness and crunchiness of the pusit meat. The head, tentacles and fins can be cook in separate adobo dish, the ink can also be added should you want your adobong pusit in black sauce.

Ingredients:

1 pc. pusit, about 1 kilo piece
2 thumb size ginger, sliced thinly
1 medium size onion, sliced thinly
1 lemmon, extract juice
3 pcs siling labuyo, chopped
balsamic vinegar
salt

Method:

To clean, remove head, tentacles and fins set aside for other dish, Slit open at the back of pusit where the bone is located, discard bone and entrails. Remove skin, wash pusit including cavities under running water. To prepare, blanch pusit in a boiling water for a few seconds, rinse immediately in a bowl of cold iced water, drain. Cut pusit in 1” slabs and slice cut julienne .To make the kinilaw, wash sliced pusit in a bath of vinegar and drain. Repeat this step this time let it marinate for 3-5 minutes and drain thoroughly, do not squeeze. Place the sliced pusit in a bowl, add all the other ingredients and toss mix. Season with salt. Chill in refrigerator.


Comments

  1. AnonymousDecember 15, 2010 at 2:27 AM

    May I suggest/contribute "BEEF TRIPE Kinilaw" bro.? Here's my "winning" recipe:Please advise me of what else is missing, etc.>COLD TRIPE KINILAW

    (Insalata di Trippa)

    SERVES 4

    The kind of tripe most common in American markets is honey-comb. I use the "blanket"type (also called "plain") tripe, the thickest and firmest variety, boiled (3 to 3 1/2 hours), until it becomes fork tender.

    2 lbs. blanched veal blanket tripe(or Beef Tripe)
    1 tsp. Sea Salt
    1 small red onion, peeled,sliced and/or finely chopped
    1 small white onion, peeled, sliced and/or finely chopped
    1 medium ripe tomato, sliced and/or chopped
    6 ripe cherry tomatoes, halved and/or quartered
    1⁄2 cup loosely packed basil leaves, chopped
    1⁄2 cup loosely packed parsley leaves, chopped
    1⁄3 cup extra-virgin olive oil
    3 tbsp. fresh lemon,lime juice(or kalamansi juice)
    Freshly ground black pepper
    s for Presentations:
    1/3 cup Celery Leaves
    2 stalk green onions,chopped.
    1/2 cup Cilantro, chopped,
    1 - 2 Jalapeno Pepper, sliced.
    1. Put the tripe into a large pot with a tight-fitting lid, cover with salted water, and bring to a boil over high heat. Reduce the heat to medium-low to maintain a boil. Cover pot and continue to boil the tripe, adding water to pot as necessary, until it is very tender, 3–3 1⁄2 hours. Remove the tripe from the pot, discarding the cooking liquid. Lay the tripe out in a single layer on a sheet tray to let cool.(For quick boiling, follow my PRESSURE COOKING for tripes: let it boil/ring for no more than 5 minutes, turn off heat.Let stand for 15 until pressure is released. Rinsed in cold running water.Slice when cool to touch.)
    the tripe is cool enough to handle, cut it 1/2" x 2" or into 1" × 2" strips and transfer to a large bowl. Add the remaining ingredients/and/or other OPTIONAL you like to add/ adjust E.V.O.O.,lemon juice,salt, pepper according to taste. Toss well to combine. Cover the bowl with plastic wrap and refrigerate until chilled thoroughly, about 1 1⁄2 hours.

    3. To serve, adjust seasonings, then spoon tripe salad into a large serving bowl. Serve with sliced crusty bread and red wine,

    ***add/include SOME/or more of the following: OPTIONAL/s:
    (1) Pre-cooked/Boiled/Broiled Octopus/Baby Squids(rinsed clear), Sliced 1/4" rings and membranes removed.
    (2) Cooked cold shrimps
    (3) Fresh Oysters
    (4) Pre-cooked Crab meats
    (5) Brine Cured Pitted Olives
    (6) Red/White Wine Vinegar
    (7) 1 Can (4 oz.) Button Mushrooms
    (8) Small bottle of marinated Artichoke
    (9) Sliced Red Radish
    (10) Sliced Cucumber
    (11) Sliced Green/Red/Yellow Bell Pepper

    ReplyDelete
  2. ut-manDecember 18, 2010 at 5:44 PM

    Wow Bro this one is special, I could not see any missing ingredient, you have them evrything. Thanks for sharing your "winning" recipe.

    ReplyDelete

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