Inihaw na Pusit

Inihaw na Pusit

Inihaw na Pusit

It’s that time again where “World in a plate” members post our monthly pot luck and this month’s theme is grilling, while it’s not a good time for that here in New Zealand I know it’s the perfect season for those who live in the Northern Hemisphere so I will share simple Filipino favourite that I am sure everyone will enjoy.

Knowing that Philippines is surrounded by waters, it is given that most of our grilled dishes comprises of seafood and the popular ones are squid, prawns, mussels and fish. If in America you do your barbecues at the backyard the common practice in Philippines is to do this on summer outings which are commonly held in beach resorts. Usually seafood is bought fresh from fishermen who just finished fishing overnight, it is fresh and cheap as you get it directly from the supplier (sometimes you can also haggle). After getting hold of the fresh seafood next task usually is preparing the things you need namely the charcoal barbecue (which is available to use in beach resorts), a knife to clean the seafood and your sauce but sometimes salt is enough as you don’t want to mask the flavours of a fresh seafood. Steamed rice is also prepared as well as the side dishes that will accompany the grilled dish, usually its some sort of a salty or sweet side salads like Ensaladang Talong, Ensaladang Mangga or Salted Duck Egg and Tomato Salad. While the preparation is on its way usually kids and adults (who do not partake in cooking) are enjoying a dip in the warm ocean but it won’t last long as cooking time is also quick compared to meats. So after 30 minutes to an hour a feast usually is served, and did you notice I never did mentioned of plates and spoon? I did not miss it out as we don’t usually use one, a banana leaf, clean hands and the company of family and friends is all we need.

For this post we will not be making all of the seafood variants but I will be sharing a personal favourite, the “inihaw na pusit” or Grilled squid. Usually squid is a bit pale in taste so we will be using some savoury sweet style sauce to enhance its flavour.

Ingredients

4 pcs medium sized Squid, well cleaned
sea salt
oil

Ingredients (Basting Sauce)

1/2 cup soy sauce
1 1/2 cup water
1/2 tsp ginger, minced
2 cloves garlic, minced
1 small shallot, minced
1/2 cup brown sugar
2 1/2 tbsp cornstarch

Method

  1. Rub salt on squid inside and out then set it aside.
  2. Mix together soy sauce, 1 cup water, ginger, garlic, shallot and sugar in a sauce pan. Place in medium heat then simmer.
  3. Mix cornstarch with 1/2 cup of water and then pour it in the sauce pan, simmer sauce until thickened.
  4. Make several scores halfway through to the squid on one side, add pour some oil then start grilling on a charcoal barbecue.
  5. While grilling continuously baste squid with sauce until cooked. (Cook squid quickly on high heat, it might take 2-5 minutes on each side depending on the size of squid, do not overcook otherwise it will be tough)

If you enjoy this recipe you will also definitely enjoy other fabulous grilled recipe from World on a Plate members, please click on the link below to view them.



25 Responses

  1. Tessa says:

    Looks fabulous! I really like the ingredients in the basting sauce. Delicious!

  2. I don’t like squid but this sure looks good!

  3. Vijitha says:

    I have eaten squids in restaurant but never attempted to cook it at home as it needs special knowledge on its cleaning. I guess we need to get rid of its sharp bone or something. But I am so interested to try it sometime soon (after I learn it from someone hands-on). I love your version of squids and I am bookmarking it for sure and delicious basting sauce. Yum!

  4. PushDumpFatButton says:

    Reblogged this on Push Dump Fat Button.

  5. anita triana says:

    It’s look great, I will try it soon thank you

  6. Nami | Just One Cookbook says:

    This squid recipe is very similar to grilled squid (yaki ika) we eat in Japan. I’m not sure why squid is not a popular seafood around the world but I love it. =D

  7. nors says:

    Yan ang pinakamasarap na pulutan… Namiss ko tuloy ang gerrys grill!

  8. Love the ingredients in the basting sauce – delicious!
    :-) Mandy

  9. I know what you mean, it isn’t the best grilling weather here in Australia either, still it is fun to do something a little summery! I have been meaning to cook with squid more often and I will definitely use this recipe when I do!

  10. hi, Ray! no one in our family eats this kind of squid (they only like fried calamari – wusses! haha). I do love my inihaw na pusit, though!!! truly filipino-style!

  11. I love squid, but am not that adventurous about cooking it different ways. It’s harder to come by here. I love this recipe.

  12. Cath says:

    I love inihaw na pusit! With spicy condiment and steamed rice! Ang sarap talaga.

  13. PolaM says:

    These squids are awesome! I bet they taste incredibly good!!

  14. Looks gorgeous – always a little afraid to cook with squid but this just looks fabulous!

  15. tomato paste says:

    it looks great and yummy, thanks very much.

  16. Katerina says:

    Grilled squid is very popular in Greece as well! We too during summer grill it and eat it directly from the fishermen. You grilled it perfectly and the sauce is the perfect company to it!

  17. Kristy says:

    I just love squid! And I really like the idea of no plates or utensils – no clean-up!

  18. mjskit says:

    Your talk of getting fresh fish right from the fisherman makes me very jealous! I live in the dessert so any fish we get is probably at least 2 weeks out of the water once it hits the market. Oh – if I could find some squid! I love squid and I love this recipe!

  19. I am not much in squids…but they look good here….and I love the idea of eating in banana leaf, using hands….that is how we used to eat too :-)

  20. You are so lucky to have such access to incredibly fresh fish! Just incredible. This looks amazing, I love whole squid like this!

  21. peasepudding says:

    Looks great Raymund and that is a lovely pic and composition

  22. Guia Obsum says:

    Another dish my dad loves! Oh, he will be so pleased with this together with the Hototay. :D

  23. I have never tried grilled squid, and where I live we’re a bit limited as far as variety goes. Next time I go to Cleveland I’ll see if I can find some. This sounds great.

  24. Hyosun Ro says:

    We Koreans grill squid in spicy gochujang (Korean red chili pepper paste) sauce. I love your version of sweet and savory. Must try it.

  1. May 28, 2012

    [...] Note : this recipe also appears @ Ang Sarap, original post can be seen here Inihaw na Pusit [...]

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