"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Friday, September 28, 2012

Rellenong Pusit (Stuffed Squid)


Rellenong Pusit (Stuffed Squid)
Us Filipinos are fond of relleno dishes. Obviously one of the acquired taste we had from our spanish heritage. Relleno in spanish means stuffed or filling.
Rellenong pusit or Stuffed Squid is one of the easiest dish to make. Though cleaning the squids and removing the inks would be a bit messy, you'll be rewarded afterwards with a tasty treat.
In making Rellenong pusit, you can put any stuffing you prefer - onions, ground meat, tomatoes, peas, potatoes, peppers, mushrooms, carrots, raisins, etc. Then when stuffed- you can have it fried or grilled. Just make sure not to overcook the squid coz once you did, it would be like chewing a rubber (and you wouldn't want that of course!). And with the sauce, well, I wouldn't just settle with a ketchup :) though my daughter pleads so much sooooo... You can make your choice of sauce actually, make one that would compliment the relleno. I have always wanted the sauce some chinese restaurants make with their squid dish, one in particular I like is the one of the Wok-In restaurant in Malate.

Rellenong Pusit (Stuffed Squid)




Rellenong Pusit (Stuffed Squid)

Ingredients:
  • 6 pcs medium sized Squids
  • 300 gms ground pork
  • 1/2 cup bread crumbs 
  • 1 red bell pepper , finely chopped
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 tsp grated ginger
  • salt and pepper, to taste
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp cooking oil
  • green onions, for garnish
     For the sauce:
  • 1/2 cup tomato sauce
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp grated ginger
  • salt and pepper, to taste
  • 1 tsp of sugar
  • 1/2 cup water


Rellenong Pusit (Stuffed Squid)


How to prepare:
  1. Clean the squids. Firmly yet gently pull the head away, the ink sac and inner parts will come with it. We won't be throwing away the heads, just remove the ink sac and squeeze out to discard the beak-like that's in the center of the tentacle. 
  2. Cut the tentacles about an inch below the eyes, then chop the tentacles (we will include it later for the stuffing)
  3. Wash and pat dry the squids with a paper towel. Set aside.
  4. In a pan, heat oil, then add onions, then garlic, ginger then bell pepper . Toss in ground meat. Season with soy sauce, oyster sauce, salt and pepper. Let brown. Add the chopped tentacles, stir then add bread crumbs. Cook for another 2 minutes. Set aside. Let cool.
  5. Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
  6. In a pan, heat oil then lightly fry the squids for about 3 minutes. Set aside.
  7. In the same pan (still with the oil from frying the squids), add the tomato sauce, water and ginger. Season with soy sauce and oyster sauce. Add pepper and salt as needed. Then add sugar. Let simmer in medium heat.
  8. Then put back the stuffed squids again in the pan (with the sauce) and the squid heads we set aside earlier. Cover and cook for about 2-3 minutes. Remember: Do not overcook the squid.We want it soft. 
  9. Serve warm. Enjoy!



Rellenong Pusit (Stuffed Squid)

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday , Recipe Sharing Monday

Have a great weekend everyone!

Happy cooking!







Wednesday, September 19, 2012

Spicy Beef Caldereta

Spicy Beef Caldereta


If my family would have a list for beef dishes they'd want to have, Beef Caldereta wouldn't miss a spot. It's a favorite - with or without occasion. And this is also one of pinoy's favorite "pulutan" with beer . My Dad used to cook it over charcoal for several hours until the meat gets sooooo tender. And it gives a much flavorful taste than that of being cooked in a gas range oven.
Well, now I'm reminded to buy a charcoal oven so I could cook some dishes the traditional way :) never mind scrubbing the blackened and stained pot afterwards.
And just like other Filipino dishes, this one tastes even more delish as leftover. So I'm keeping some in the fridge for tomorrow.


Ingredients:
  • 1 kilo beef chunks
  • 1/4 cup liver spread
  • 250g tomato sauce
  • 1/2 cup green olives (the salty and sour taste of green olives gives a very nice flavor for this dish)
  • 1/2 cup grated cheese
  • 1 big  red bell pepper, seeded and sliced
  • 3 medium sized potatoes, peeled and sliced (yeah!we love potatoes, so we're putting much)
  • 1 carrot, peeled and sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1/4 - 1/2 tsp paprika
  • 1/4 - 1/2 tsp cayenne pepper
  • salt and freshly ground pepper, to taste
  • 3 tbsp oil
  • water, about 1/2 liter or more as needed
  • hot sauce (optional)


Procedure:
  • In a pot, heat oil. Fry potatoes until light brown. Set aside.
  • In the same pot, saute onions and garlic and half of the red bell pepper (we want it nicely roasted). Add beef chunks. Let brown.
  • Add enough water to cook beef for about 2 hours or more, or until tender over low heat. 
  • Then add tomato sauce and liver spread.Add olives, carrots, potatoes, bell pepper, bay leaves. Add cheese. Season with salt, pepper and paprika.
  • Simmer for another 20 minutes or until sauce thickened. Add 1 tbsp hot sauce for a little kick. Remove bay leaves.
  • Serve with rice.
  • Makes about 10-12 servings.
  • Enjoy!
Spicy Beef  Caldereta


This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday 

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