I want to stay away from meat for at least a few days. When I went outside, I saw our neighbor selling fresh Tilapia and Squid. The tentacles seemed to be calling me so I bought 1 kilo which is about 7 pcs of medium sized squid. It's too much for 3 people to eat in one meal so I decided to split them into two meals. Here's my 2 easy Squid Recipes: Ginisang Pusit and Malunggay Calamares. I served the ginisa for lunch and the calamares for dinner.
Ginisang Pusit (Sauteed Squid)
It's easy to clean fresh squid but it can take some time. It's better to prepare once for the two recipes. Use half for the ginisa and the other half for the calamares. The latter needs to marinate so the timing is just right. I like adding lots of tomatoes when I saute. They add a layer of natural sourness to the meal. Hubs calls this Adobo, but I cooked this without vinegar so I don't think it is. No matter what we call this, it was a hit and begs for a repeat soon.Ingredients:
3-4 pcs medium (about 6 inches) Squid1 onion5 cloves garlic3 small tomatoes1-2 green chili1/2 tsp sugar2 tbsp soy sauceoil for sauteingpepperchili flakes (optional)1 tsp lemon or calamansi juice
Procedure:
1. Prepare the squid. Make sure to clean it thoroughly. Click here for the guide I used. Remove the beak and the cartilage. It's optional to remove the skin. Cut the body into rings. If you like the head (tentacles), you can definitely include them.
2. Heat oil and sautee onion, garlic until translucent. Add tomatoes. Cook until the tomatoes are wilted and saucy.
3. Add squid. Stir fry for a few minutes. Be careful not to overcook squid since it will become tough and rubbery. As soon as it turns opaque (about 2-3 minutes), add chili, sugar, soy sauce and pepper. Mix thoroughly and simmer for 1-22 minutes.
4. Add lemon or calamansi juice. Cover and turn off the heat. The remaining heat will cook the acid and it will help minimize the fishy taste of the squid.
Yield: 4 servings
Malunggay Calamares
As I mentioned above, squid is very easy to overcook. The last thing I want is rubbery calamares. I remember eating calamares from Top Grill and thought I was eating onion rings. That was how soft they are. I found out that the secret is marinating the meat in milk. To make my recipe healthier, I added malunggay to the batter. It's nutritious, tastes great, and makes the white breading less boring.Ingredients:
3 pcs medium (about 6 inches) Squid1 cup milk (fresh or evaporated will do)pepper1/2 cup flour1 tsp salt2 tsp garlic powder2 tbsp minced malunggay leavesoil for frying
Procedure:
1. Clean squid and remove skin. Cut into rings.
2. Put in a container with cover. Add milk enough to cover all the meat. Add pepper. Cover and put in the refrigerator. Marinate overnight or for at least 3 hours.
3. When ready to cook, combine flour, salt, garlic powder, and malunggay.
4. Heat oil for deep frying.
5. Drain the squid thoroughly. Put in a zip lock bag and add the flour mixture. Shake and make sure each ring is covered completely with the breading.
6. Deep fry the dredged rings small batches at a time so as not to crowd the pot. Cook for 2 minutes or until the calamari are golden brown.
7. Transfer to a strainer to let excess oil drip.
8. Serve on a plate with kitchen towel to absorb more oil. Best eaten when hot. For dipping, prepare vinegar with cubed cucumber and chili.
Yield: 4 servings
