GINISANG PUSIT
Squid with tomatoes is a hearty and flavorful seafood dish you'll love with steamed rice. So easy to make and budget-friendly, too!
Provided by Lalaine Manalo
Categories Main Entree
Time 30m
Number Of Ingredients 10
Steps:
- Hold the tail tube portion of the squid and with fingers and pull the cuttlebone (the thin, clear cartilage inside the tube) from inside the body, leaving the ink sack intact.Wash squid thoroughly and drain well.
- In a pot over medium heat, combine squid, vinegar, 2 cloves of the garlic, peppercorns, and bay leaf. Bring to a boil for about 3 to 5 minutes or just until squid changes color.
- Remove from heat and drain, reserving about 1 cup of the liquid.
- In a pan over medium heat, heat 1 tablespoon of the oil. Add onions and the remaining 2 cloves garlic and cook until softened.
- Add tomatoes and cook, mashing with the back of a spoon, until softened.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add squid and cook, stirring regularly, for about 1 minute.
- Add reserved liquid and continue to cook until squid is cooked through and sauce is reduced.
- Add the remaining tablespoon of oil and toss. Season with salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 300 kcal, Carbohydrate 12 g, Protein 36 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 528 mg, Sodium 457 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ADOBONG PUSIT (SQUID ADOBO)
This Filipino squid recipe tastes best if you use fresh, smaller squid. Squid is simmered with onion, garlic, tomato, vinegar, and soy sauce for a tasty meal.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Combine the squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Cook for 10 minutes.
- Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together another 20 minutes.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 3.1 g, Fat 7.4 g, Fiber 0.6 g, Protein 28.4 g, SaturatedFat 0.8 g, Sodium 214.5 mg, Sugar 1.4 g
SQUID VICIOUS
Provided by Alton Brown
Categories main-dish
Time 30m
Yield 2 entree servings
Number Of Ingredients 13
Steps:
- On a clean cutting board, remove the tentacles from the bodies of the squid and reserve. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle. Using a matte knife, lightly score the squid in a crosshatch pattern. Cut each tube into four pieces of roughly equal size.
- In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch and toss the squid in it to coat. Marinate while preparing for the rest of the dish. Combine the miso broth and balsamic vinegar with the remaining cornstarch.
- In a hot pan or wok, add the sesame oil and swirl to coat the pan. Add the squid and cook for 30 to 40 seconds. It will curl up naturally and brown. Working quickly, add the garlic, ginger, and chiles. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast). Add the onion, mushrooms, and bell pepper and saute for another minute. Pour in the stock mixture and simmer until the sauce begins to thicken. Season with white pepper and additional soy sauce, if necessary. Serve over rice.
SQUID IN VINEGAR SAUCE
New York Filipinos are sentimental about _adobo_ - meat or fish with lots of garlic, soy sauce, and vinegar. We used cider vinegar to good effect, but authentic Filipino cuisine calls for coconut, palm, or sugarcane vinegar. Active time: 25 min Start to finish: 40 min
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Rinse squid under cold running water and pat dry with paper towels. Cut squid bodies into 1-inch-wide rings and leave tentacles whole.
- Bring vinegar, garlic, soy sauce, water, and pepper to a boil in a 2-quart heavy saucepan, then add squid (liquid will not cover squid) and cook over moderately high heat, stirring constantly, until opaque, 1 to 2 minutes. Remove from heat and immediately drain squid in a colander set over a bowl, reserving liquid.
- Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté onion, stirring, until lightly browned, about 3 minutes. Add tomatoes (including juice) and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes. Add squid cooking liquid and boil, stirring occasionally, until reduced by half, about 8 minutes. Stir in squid and simmer until cooked through, about 2 minutes.
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