Monday, May 4, 2009

Binusog Na Pusit (recipe #2)


Ingredients:

1/2 kg squid, 12 to 15 pcs
2 tbsp calamansi juice
1/4 cup soy sauce
1/4 tsp iodized salt
1/8 tsp pepper, black, ground
1 tsp garlic, chopped
1/2 cup onion, chopped
1/4 cup tomatoes, chopped
1 sprig kinchay, chopped
1/2 cup singkamas, chopped
1/4 cup green pepper, chopped
1/2 cup pork, ground
2 pcs. eggs, beaten
2 tbsp oil
1 tsp garlic, chopped
1/4 cup onions, chopped
1 tbsp ginger, sliced
1/4 cup oyster sauce
2 pcs. chilli pepper, chopped
1/2 cup water
3 tbsp cornstarch
1/4 cup water

Procedure:

1. Clean squid. Separate head from body. Drain in a handy strainer.
2. Marinate squid in calamansi juice, soy sauce, salt, pepper.
3. Cut off head, leaving a portion of the head connected to the tentacles intact. Reserve this to seal the stuffing in the body. Put this portion back to the marinade.
4. Chop the head into small pieces. Set aside.
5. Mix garlic, onions, singkamas, tomatoes, kinchay, green pepper and ground pork.
6. Combine meat mixture into cavity of each squid heads. Blend in an egg.
7. Stuff mixture into cavity of each squid.
8. Put reserved head with tentacles in body opening.
9. Secure in place with a toothpick.
10. Arrange in a steamer and cook for 20 minutes.
11. Heat oil in a pan, saute garlic until brown. Add onions and cook till transparent. Add ginger and cook for 30 seconds.
12. Add oyster sauce, chilli pepper and water. Let it simmer.
13. Add steamed stuffed squids and simmer in sauce for 2 minutes.
14. Dissolve cornstarch in water and blend into the sauce.
15. Cook for a few minutes or until cornstarch thickens.
16. Arrange in a deep platter.
Serve hot.

Variation:

After step #9, coat stuffed squid in beaten egg, coat in flour and fry in hot oil. Serve immediately with Sweet and Sour Sauce.

Sweet and Sour Sauce

Ingredients:

1 tbsp soy sauce
2 tbsp banana catshup
3 tbsp vinegar
3 tbsp sugar, white
1/2 cup water
3 tbsp cornstarch
2 tbsp onions, sliced thinly
1/2 pc green pepper, sliced finely lengthwise

Procedure:

1. Mix all ingredients in a saucepot, except onions and green pepper.
2. When blended well, put over low fire.
3. Do not stir until suace starts to simmer.
4. Cook until sauce turns transparent or when cornstarch thickens.
5. Add onions and green pepper.
6. Serve.

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