My Dad cooked and ate a countless number of fish stews almost every night for dinner. I think each night had a variation from the previous night. He grew up in Ilocos Norte and I am guessing fish was a … Continue reading Cioppino
a quick, easy, elegant-looking dish I serve to friends for dinner… Continue reading Stuffed Pusit
… another quick crunchy fix for the kiddo – deep-fried calamari and spring rolls… Continue reading Crusty Calamari
Lasang pinoy na pinoy. Itsurang maitim, bilugan at kulot na kulot… Continue reading Adobong Pusit, Swirls & Twirls
Since I spend longer time in Hebei now (read: less cooking, more hotel food), I will start publishing those dishes I cooked few months ago and just got stacked up inside my hard drive. Here’s one, a very simple recipe for lightly fried yet succulent and tender squid rings.
LP8 is done and I am quite happy with the results. A bit tiring what with all the excitement and jitters and a rush project at the same time! (Tensed for what? Hmmm maybe thinking about how many would participate…
Normal life resumes (tee hee!) and I wanna share this stuffed pusit (squid) recipe. I did this a week after I cooked my calamari relleno. We all liked it and so I thought another round won’t hurt. No minced meat this time around but instead I chopped the head and tentacles and include them in the filling. Below is basically the same recipe but of course amended according to what I did here.
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.