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.


4 pcs medium sized Squid, well cleaned
sea salt

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


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.

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25 thoughts on “Inihaw na Pusit

  1. 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!

  2. 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

  3. 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!

  4. Pingback: » Inihaw na Pusit

  5. 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!

  6. 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!

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