Filipino🐟 Seafood

Giant Squid 3 Ways

Name: Giant Squid 3 Ways
Cuisine: Filipino
Ingredients: 1 Giant squid; ~2 liters Water; to taste Salt; ~200 g Cooked shredded pork; ~½ whole Roasted chicken; ~2 pieces Longganisa; ~150 g Mushrooms; ~½ whole Onion; ~1 whole Tomato; ~2 tbsp Liver spread; ~1 tbsp Fish sauce (patis); ~1 tbsp Knorr Sisig seasoning; ~3 cloves Garlic; ~1 tbsp Ginger; ~1 tbsp Sesame oil; ~2 tbsp Shaoxing cooking wine; ~½ tsp Five spice powder; ~¼ tsp White pepper; ~½ cup Knorr Crispy Breading Mix; ~1 whole Bell pepper; ~2 tbsp Chinese cooking wine; ~1 tbsp Knorr liquid seasoning; ~2 tbsp Sesame seeds

Three distinct Filipino preparations of an exceptionally large squid: Relleno Pusit (stuffed squid) with multiple savory fillings, Salt and Pepper Squid with ginger and garlic, and quick stir-fried squid. Each method showcases different cooking techniques suited to this oversized ingredient.

High-protein

Adapted from a video by Ninong Ry

PUSIT SOBRANG LAKI 3 WAYS | Ninong Ry

Watch on YouTube

Ingredients

Giant squid1
Water~2 litersest.
Saltto taste
Cooked shredded pork~200 gest.
Roasted chicken~½ wholeest.
Longganisa~2 piecesest.
Mushrooms~150 gest.
Onion~½ wholeest.
Tomato~1 wholeest.
Liver spread~2 tbspest.
Fish sauce (patis)

Steps

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1
Clean the squid by removing the ink sac, hard beak, and teeth. Briefly blanch it in salted boiling water to help it firm up and make it easier to handle before stuffing.
2
Prepare three different filling options: cooked shredded pork (sisig), roasted chicken with vegetables, and sautéed mushroom mixture with tomato and onion. Cook each component separately to the desired consistency.
3
Carefully stuff the squid pouch with the prepared fillings, layering different proteins and flavors. Start with the most liquid-based filling and progress to the firmest. Gently pinch the opening closed.
4
Cook the stuffed squid in a covered pan over moderate heat until completely tender. Season with fish sauce and monitor to prevent excessive browning on the bottom. This larger squid requires longer cooking than smaller varieties.
5
Prepare the salt and pepper squid by cutting the smaller squid body into a flower pattern without cutting all the way through. Season with Shaoxing wine, five spice powder, and salt.
6
Coat the seasoned squid pieces with Knorr Crispy Breading Mix. Fry briefly in hot oil until golden.
7
After frying, quickly stir-fry the coated squid with minced garlic and julienned ginger. Add sesame oil for finishing flavor. The squid should be tender but not overly soft.
8
Prepare the stir-fried squid by cutting the remaining squid into strips while keeping some thicker pieces. Prepare all aromatics and vegetables.
9
Stir-fry over high heat on continuous motion. Start with bell pepper and onion, then add squid. Season with Chinese cooking wine, Knorr liquid seasoning, and sesame oil. Keep the heat high and stir constantly.
10
Garnish with sesame seeds. Taste and adjust seasonings if needed. This quick stir-fry method works well for larger squid as it maintains tenderness when cooked properly.

Giant Squid 3 Ways

Ingredients

Steps

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