… another quick crunchy fix for the kiddo – deep-fried calamari and spring rolls… Continue reading Crusty Calamari
For my kind of work, I read or browse tru mags and books or surf the net for inspiration before I start conceptualizing for new designs. It goes without saying that I also do this to plan ahead about what to cook. As I always check out fellow pinoy food blogs for recipes I haven’t tried or the ones that seems forgotten, I found one about stuffed pusit (squid) that teleported me back to my dad’s old office when I was a little girl. There was some kind of a celebration, must be the opening of the office itself or the company’s anniversary, and one of mom’s main dish was a huge stuffed squid.
How I did it here is slightly different from how she prepared hers as I watched the whole process. The squid she cooked was really gigantic it looked bloated w/ filling, the ends closed w/ stitches. She deep fried the squid w/ oil while I chose to roll mine on butter. But the rest of the procedure and ingredients are exactly the same. The result – wonderfully tender squid stuffed with minced pork, onions, garlic and tomatoes.
I’ve also read about the tentacles being chopped and included in the filling. In another recipe, raw egg is also to be blended with the meat mixture. All these I will surely try next time. In the meantime, here is how I did it.