Pusit Relleno - Stuffed Calamari
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
squid
|
*
|
| ½ | pound |
ground pork
|
|
| 3 | each |
scallions, spring or green onions
finely sliced |
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
tomatoes
chopped |
|
| ½ | each |
bay leaves
|
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
squid
|
*
|
| 226.8 | g |
ground pork
|
|
| 3 | each |
scallions, spring or green onions
finely sliced |
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
tomatoes
chopped |
|
| 0.5 | each |
bay leaves
|
*
|
| 15 | ml |
soy sauce, tamari
|
|
Directions
Remove squid heads and ink sacs, clean the calamari outside and inside.
Sprinkle salt lightly on squids and set aside.
In a large bowl combine ground pork, green onions, beaten egg and a little salt and pepper.
Stuff squid cavities with meat mixture.
This is messy and slippery, don't over stuff the calamari as the stuffing will swell when cooking.
A pastry bag makes this easier to do.
Place a pan in a steamer and steam the calamari covered for 10 to 15 minutes, or until filling is cooked.
Drain liquid and set aside.
Prepare sauce while steaming calamari.
In a skillet over medium heat, sauté garlic in oil until lightly browned.
Add onion and stir for 1 minute.
Add tomato, bay leaf and soy sauce and cook for 3 to 5 minutes until tomato pieces are soft.
Pour sauce on top of stuffed calamari.
Serve with rice.
Note: save the tentacles from the calamari and as a side dish stir fry them with some shrimp and vegetables.
use the broth from steaming the calamari as a liquid in this dish.
This is NOT a good dish to serve to people who don't like calamari or are a bit squeamish.
Regular bananas can be used but they should be very firm and green.
