Wednesday, April 27, 2011

binusog na pusit (stuffed squids)


1 kilo of big pieces os squid (cleaned and emptied stomach)
200 gms of cooked ground meat (chicken, pork, beef) or shrimp
1 small potato (diced or grated)
1 medium sized onion (minced)
a handful of raisin or pineapple tidbits
1 small carrot (diced or grated)
1 small capsicum
salt & pepper to taste
2 Tbsp soy sauce
1 whole egg
Oil for deep frying


For stuffing, mix meat, potato, onion, raisin or pineapple tidbits, carrot, capsicum, egg and seasoning in a bowl and blend well.

Stuff the filling inside the squid's stomach but do not over fill. Make sure that the squid is still loose and not over stuffed. Close by using a toothpick.

Fry the stuffed squid one by one and fry the heads separately. When cooked, you can lay the heads on the dish. Slice squid before serving.

Serve with ketsup or your favorite dip or ketsup. What I do is a simple soy sauce w/ lemon, crashed garlic, minced onion and chili pepper.

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