Rellenong Pusit Recipe

How about a squid dish for dinner? Want one? Try this easy-to-make rellenong pusit and let us know how your family reacted on you’re the taste of it.

Relleno is the Spanish word for “stuffed.” This recipe is literally a stuffed squid. Many of us are familiar of rellenong bangus. I personally love that one! This rellenong pusit, I think, is less tedious. You will need not to debone! However, if you would not know the trick of pulling out the ink sac, there will be a mess not just on your kitchen table, but also there on your shirt or apron.

The instructions are easy. It is easy as sauteing your ground meat and stuffing it inside some tasty pusit. Deep fry them and there you go. Rellenong pusit! The combinations of flavors, from pork meat to the squid is just richly balanced. If you don’t want a rubbery squid, be extra careful in frying it. You want it soft than rubbery, I think.

In this recipe, we deep-fried the squid, but you can also try grilling it or roasting it, or even baking it in the oven. You can also try using your own sauce recipe to see which will work the best. Add more to the fillings if you want.

Well, easy right? No more canned pusit! Rellenong pusit is it!

Ingredients:

  • 6 pcs medium sized Squids
  • 300 gms ground pork
  • 1/2 cup bread crumbs
  • 1 red bell pepper , finely chopped
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 tsp grated ginger
  • salt and pepper to taste
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp cooking oil
  • green onions, for garnish

For the sauce:

  • 1/2 cup tomato sauce
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp grated ginger
  • salt and pepper to taste
  • 1 tsp of sugar
  • 1/2 cup water

Cooking Instructions:

  1. Clean the squids. Firmly yet gently pull the head away, the ink sac and inner parts will come with it. We won’t be throwing away the heads, just remove the ink sac and squeeze out to discard the beak-like that’s in the center of the tentacle.
  2. Cut the tentacles about an inch below the eyes, then chop the tentacles (we will include it later for the stuffing)
  3. Wash and pat dry the squids with a paper towel. Set aside. In a pan, heat oil, then add onions, then garlic, ginger then bell pepper . Toss in ground meat. Season with soy sauce, oyster sauce, salt and pepper. Let brown. Add the chopped tentacles, stir then add bread crumbs. Cook for another 2 minutes. Set aside. Let cool. Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
  4. In a pan, heat oil then lightly fry the squids for about 3 minutes. Set aside.
  5. In the same pan (still with the oil from frying the squids), add the tomato sauce, water and ginger. Season with soy sauce and oyster sauce. Add pepper and salt as needed. Then add sugar. Let simmer in medium heat. Then put back the stuffed squids again in the pan (with the sauce) and the squid heads we set aside earlier. Cover and cook for about 2-3 minutes. Remember: Do not overcook the squid.We want it soft.
  6. Serve warm. Enjoy!

Source : Pinoy Kitchenette

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Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More

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