As FOOD—Many species are popular as food in cuisines as diverse as Chinese, Greek, Turkish, Japanese, Portuguese, Italian, Spanish, Korean, Indian, Vietnamese, and Filipino.
In English-speaking countries, squid as food is often marketed using the Italian word calamari. Squid are found abundantly in certain areas, and provide large catches for fisheries. The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are also edible; in fact, the only parts that are not eaten are the beak and gladius (pen). Squid is a good food source for zinc, manganese and high in the recommended daily intake of copper, selenium, vitamin B12, and riboflavin. According to research…
MY STUFFED SQUID
This is my version of fried stuffed squids. Succulent tender squid stuffed with mix ground meat (pork and beef), onion, fried garlic, chopped potatoes, carrots, cheese and fried to perfection. To make sure that the squid remains tender and juicy, do not overcook them.
* 4 pcs. big Squid, cleaned with head
* 1 Onion, chopped
* 2 pcs. medium sized Potatoes
* 1 big Carrot
* about 250 g Ground meat, (I used mix pork and beef)
* fried garlic
* some Vegetable oil for frying
* Salt and Pepper
MY STIR FRIED SQUID WITH VEGETABLES
This was the lunch yesterday, trying to get kids to eat vegetables. With my daughter no problem but with my son it’s a big problem. Since he loves squid, I came to this idea why not to mix it with vegetables according to their preference. He does eat broccoli, cabbage and carrots. Said and done.
Seasoned with salt and from MAMA SITA’S PANG GISA (from Pinas).
I just cut the squid into three parts and that’s it. I’d like to share this recipe that I’ve been enjoying every time I cooked it. It’s not that complicated and it only use a few ingredients . Besides squid you can also use chicken or beef . This stir fry squid is best served with steamed white rice.
* 800g Squid ( I used small ones)
* 1 head Broccoli
* 3 pcs. Carrots, peeled and sliced
* 1 1/4 head Cabbage, sliced lengthwice
* some Vegetable oil
* 1 pack of Mama Sita’s Pang Gisa
* 1 Onion
* about 4 to 5 cloves Garlic, peeled and sliced
* some Salt
SQUID IN COCONUT CREAM (adobo sa gata)
Adobong pusit is a familiar dish when one mentions “Pusit”” (squid), the first thing come to mind is traditional “Adobong pusit”. why shouldn’t there be “adobong pusit sa gata”?
My son enjoyed it tremendously :pump-:) .
* 1 kg squid, cleaned
* 1 bunch string bean (sitaw)
* 250 ml. coconut cream
* 2 finger chillis
* 3 cloves garlic, crushed
* 1 onion chopped
* 1 tbsp. worcester sauce
* 1 tbsp. vinegar
* season with patis (fish sauce) or salt
Side dish for my “TALANGKANIN” (Aligue Bibimbap)
* 1 kg squid without head, cut into rings
* 3 tbsps. olive oil
* 2 tbsps. paprika powder
* salt and pepper
* Heat a pan , put some olive oil and paprika powder stirring constantly.
* Add squid cook for about 10 minutes, then set aside for Talangkanin.
TALANGKANIN (Aleague Bibimbap)
My Talangkanin, base on teleserye “Only You”:-)
Talangkanin meal or the Aigue Bibimbap is popularized by the tele novela “Only You” starring Angel Locsin and Sam Milby. Commonly, The recipe includes a mix of squids, shrimps, aligue, togue, carrots, egg and rice. So for those who want’s to try the recipe and taste a bit of the Talangkanin meal, here it is!
* 1 kg Shrimps, cleaned and peeled
* 2 tbsps. Sugar
* 1 Bottle Crab fat or Aligue
* 5 cups of cooked Rice
* 1 Onion, chopped
* half a head garlic, minced
* 1 bunch of Chives, chopped
* 2 tbsps. Butter or vegetable oil (I used butter)
* salt and pepper
* Heat a pan, put some butter, saute onion and garlic. Add crab fat, salt, pepper, sugar, rice and shrimps. Mix all together for 3 minutes until shrimps is done.
My SEAFOOD CASSEROLE
Seafood is consumed all over the world; it provides the world’s prime source of high-quality protein!
* 250 g grain Clams
* 250 g small Crabs
* 250 g Squid head
* 1/2 Green bell pepper, cored ans sliced
* 1 Lemon juice
* salt and pepper
* 2 tbsps. Tomatoe paste
* Rama or Olive oil
* if not you can use 2 tbsps. Butter also
* Heat oil or butter over medium heat. Saute garlic until golden.
* Serve hot , top with chives. Side dish squid and Achara.
* Fold in all of the seafood and saute for about 5 to 6 minutes.
Add lemon juice, salt, pepper and all herbs.
My version of ADOBONG PUSIT in tomatoes and soy sauce!
* 1 kg Squid (Pusit) cleaned
* Spring onion
* Soy sauce
* Olive oil
* 1/2 cup of water
*1.) Heat a casserole, pour some live oil.
Saute spring onion, ginger, tomatoe and squid. Season with salt, pepper and soy sauce.
Pour some water and cover for abput 5 to 8 minutes.
*2.) Pour 1 tbsps. vinegar serve hot.
* Add green bell pepper cook over medium heat until liquid is reduced.
* Add cream or milk, heat through until done. Serve hot with rice.
GINISANG PUSIT (Sauteed Squid)
This ginisang pusit recipe is one of the dishes my mother shared with me from her own bag of kitchen tricks. The sauteing in tomatoes and onions, after simmering in vinegar, is an effective way to rid the squid of its natural “fishy” smell and taste. But in this dish I did not add vinegar, instead I added oyster sauce and some frozen mix vegetables like carrots, leek and green peas. A little bit different from my mom’s recipe!
* 1 kg Squid
* a cup of frozen mix vegetables
* 1 onion
* 4 cloves garlic, minced
* 5 pcs. tomatoes
* some scallions
* 2 tbsps. oyster sauce
* fresh ground pepper
* some salt to complete the taste
KINILAW NA PUSIT! (My version)
KINILAW mostly refers to PULUTAN in which always prepare for those drinking celebrations. “Kinilaw” or “Kilawin” − marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato and peppers. I remember before where my two kids are still babies (around months old until 1 year)…….I always had this on new years eve. My hubby used to invite some of his colleagues at home. During the night before 12 midnight they had this Karaoke session and playing cards. With the “Kinilaw na pulutan” and alcohol drinks made the night so perfect for everybody!
But for the last few years not anymore. Since our two kids are older now, I used to had it also for them to eat.
* 1 kg pusit (squid), cleaned, cooked and sliced
* 3 pcs. tomatoes, thinly sliced
* 1 onion, white or red, peeled and thinly sliced
* a thumb-sized ginger, peeled and finely chopped
* siling labuyo, chopped (optional)
* kalamansi or lemon juice (optional)
—To clean, I don’t remove head, tentacles and fins I added them. Other people they don’t add it.
—Slit open at the back of pusit where the bone is located, discard bone and entrails. You can also remove skin if you prefer. Wash pusit including cavities under running water. B
—Blanch pusit in a boiling water for a few seconds, rinse immediately in a bowl and drain and cut pusit in slabs and slice.
—To make the kinilaw, wash sliced pusit in a bath of vinegar and drain. But if you cook it for about 5 to 8 minuts in boiling water, just add vinegar. Place the sliced pusit in a bowl, add all the other ingredients and toss mix. Season with salt and you can chill in refrigerator before serving.
SQUID IN SOUR CREAM
Seafood is very demanding and fragile, so the basic rule is to cook them as little as possible, to enjoy their real taste. In less than five minutes squid is ready. If leave it more it will become totally elastic rubber and inedible. What a simple and delicious recipe, squid and string beans in sour cream.
* about 1 kilo Squid, cleaned
* a bunch of string beans
* 1 Onion
* a thumb-sized Ginger
* some Vegetable Oil
* Salt to taste
* 1 cup of Sour cream or more if you wish too!
CALAMARI SALAD (ensaladang pusit)
I was inspired by my hubby, I remember those days whenever we visited Sta. Cruz, Ilocos Sur, we used to dropped by at the market early in the morning and buy some food stuff for the whole family. Where you can get fresh vegetables and sea foods. I use this recipe whenever I get hold of fresh squid from the village sea foods vendor (upon request). Really nice and exotic!
Here in Vienna I don’t get fresh ones, even during summeritme.
My very own VERSION of “INSALADANG PUSIT”! To make sure that the squid remains tender and juicy, do not overcook them.
* 250 g Calamari, cleaned
* 2 small chillis, (hot or not hot) cut into rings
* 2 tomatoes, sliced
* 1 medium-sized onion, thinly sliced
* 1/2 a lemon (for lemon extract)
* 1 tbsp. vinegar
* 1 tbsp. olive oil
* pickled ginger sliced (optional)
Adobong pusit is a familiar dish, popular and rather common Filipino dish. In fact, when one mentions pusit (squid), the first three dishes that come to mind are the traditional adobong pusit (squid), calamares and grilled pusit. But this is somethng different, I can’t say it’s “adobo sa butter”, just judge it by yourself!
1 kg Squid
1 Lemon for Lemon juice
3 cloves Garlic
3 tbsps. Butter
1 tsp. powder broth or broth cube
Salt and Pepper to taste
—Start by cleaning the squids. Pull out the entrails by holding on to the tentacles. Carefully pull out the head, intestines, ink sac, etc. Carefully remove the ink sacs and set aside. Cut off the entrails (I usually cut up to the eyes). Now, the body. Pull off the backbone. It’s the transparent plastic-like thing you will find in the cavity. Other they do peel off the skin, me not
—Heat a casserole or a sauce pan. Put some butter and saute onion and garlic.
—Add the squid, season with salt, pepper and broth powder or broth cube. Cover for about 5-8 minutes not to stir.
—Then pour lemon juice and continue cooking for about 3 miutes over very low heat. And that’s it! Have fun! 🙂
Note: Do not over cook the squids. The meat can get tough!