Grilled Stuffed Squid
Grilled Stuffed Squid, Inihaw na Pusit. I bought this fresh squid the size is just right for grilling, It comes to six pieces a kilo. Inihaw na pusit is popular as pulutan for those who are manginginom. There are several ways to grill the pusit, you can also grill it with out the stuffing. My only advice is not to grill it to long as it will become rubbery, grill it for 3-5 minutes each side and keep it away from the charcoal to about 6 inches. You could also grill it in ribbed grilling plate if you don’t like the messy and tricky process of grilling it in open flame charcoal. Inuman na…
Ingredients:
1 k. large size fresh squid
2 pcs. medium size tomato, chopped
2 pcs. medium size onion, chopped
1 thumb size ginger, chopped
1/4 head garlic, crushed
6 pc. kalamansi, cut in halves
2-3 siling labuyo
1/2 c. soy sauce
1/4 c. sprite or 7up
peppercorns
salt and pepper
Cooking procedure:
To clean pusit, pull out the head and the innards will come out with it. Discard entrails. Remove the teeth and keep aside head and tentacles. Remove the membrane from the body. Wash out remaining entrails under running water and drain. Marinate pusit in a mixture of 1/4 c. soy sauce, 1/4 c. sprite or 7up, 3 pcs. kalamansi and some cracked peppercorns for 30 minutes to 1 hour. In the meantime prepare stuffing, in a bowl toss onion, ginger, tomato and season with salt and pepper. Drain marinate from pusit and stuff each pusit with the chopped vegetables mixture. Replace pusit head and secure with a toothpick. Grill pusit about 6 inches above charcoal for 4 to 5 minutes on each side. When done slice each pusit crosswise, Serve with dipping sauce; mixture of 1/4 c soy sauce, 3 pcs. kalamansi, crushed garlic and siling labuyo.
Ingredients:
1 k. large size fresh squid
2 pcs. medium size tomato, chopped
2 pcs. medium size onion, chopped
1 thumb size ginger, chopped
1/4 head garlic, crushed
6 pc. kalamansi, cut in halves
2-3 siling labuyo
1/2 c. soy sauce
1/4 c. sprite or 7up
peppercorns
salt and pepper
Cooking procedure:
To clean pusit, pull out the head and the innards will come out with it. Discard entrails. Remove the teeth and keep aside head and tentacles. Remove the membrane from the body. Wash out remaining entrails under running water and drain. Marinate pusit in a mixture of 1/4 c. soy sauce, 1/4 c. sprite or 7up, 3 pcs. kalamansi and some cracked peppercorns for 30 minutes to 1 hour. In the meantime prepare stuffing, in a bowl toss onion, ginger, tomato and season with salt and pepper. Drain marinate from pusit and stuff each pusit with the chopped vegetables mixture. Replace pusit head and secure with a toothpick. Grill pusit about 6 inches above charcoal for 4 to 5 minutes on each side. When done slice each pusit crosswise, Serve with dipping sauce; mixture of 1/4 c soy sauce, 3 pcs. kalamansi, crushed garlic and siling labuyo.
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