We bought a few kilos of really fresh large squid on our trip to Dalahican. It would be a “waste” if we make “adobo” of such high quality squid. Grilled was the only way to go! Mr J gladly agreed. He did it all from cleaning to firing up the coals to plating! Thanks once again! If only we could fly you here! Someday…
The recipe below is straight from Mr J, verbatim. Walang binatbat ang Ilonggo Grill to his Char-Grilled Pusit! Do try it! More Mr J recipes in future posts!
Char-Grilled Pusit
Ingredients:
Pusit (squid), medium sized, cleaned
Stuffin':
Diced Tomatoes, Onions, Salt and Pepper, Optional Wansoy (coriander)
Baste:
Half cup Soy sauce, 3 tbsp UFC banana catsup, 3tbsp sugar (brown preferred)
Chopped garlic, Oil
Procedure:
Grill over charcoal while basting for about 5-7 minutes each side depending on how hot the grill is. Make sure to achieve some pretty nice grill marks.
Can also be cooked through in an oven.
Serve with TLC!
joelarguil
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7 comments:
I can guarantee you that I can not find this ANYWHERE near Minnesota! The squid I've had here have either been chopped up already or are about the size of my thumb. I am drooling.
Oh no...that's a shame...there's no other way but "fresh pusit" for this recipe....
Mmmm - so good!
picture pa lang, ulam na.
pael
Mmmm... looks delicious. I have always wanted to try this, and never had an opportunity. Now living in the US, it's sort of difficult (I suppose?).
Hello there pare, pael! Thanks for dropping by! I'm sure i can get lots of tips from you in taking photos...
secret is fresh squid Julie! I'm sure there's plenty in the US...
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