"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)

  • 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!


adorasbox said...

This must be the best looking rellenong pusit I've come across. It looks so delicious. I like the Chinese twist on the recipe.

Pinoy Kitchenette said...

Thanks Adora! You're right, we were kidding earlier while eating this that its a cross between chinese and spanish. I would have opted out the tomato sauce and put hoisin sauce intead, but my daughter wants doesn't like. But the sauce turns out great anyway. :)

Shobha said...

Very interesting recipe..will try it out.

January Zelene said...

wow! that's very delicious one of my favorites..:)

Food Trip Friday…Durian Again

Unknown said...

ahh, this is scrumptious!

Tuna Maki

Iska said...

Rellenong pusit is one of my favorites. Love the way your squids look... craving now.

Pinoy Kitchenette said...

Thank you guys!

i♥pinkc00kies said...

shucks ang yummmmmy!

peachkins said...

I love rellenong pusit!

CEK said...

Good morning~I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/10/seafood-frenzy-friday-week-40.html

maiylah said...

hi! really love this!

thanks so much for sharing and linking over at Food Friday, Marge
sensya na sa late comment...

Pinoy Kitchenette said...

@ Carrie's Experimental Kitchen - thank you for featuring this recipe to your site and sharing this to your friends!
Glad you liked it!

Pinoy Kitchenette said...

@ Maiylah : thanks so much!

Anonymous said...

thank you for sharing this recipe..:) btw, you forgot the red bell pepper role on this one..:)

Pinoy Kitchenette said...

Thank you for noticing that! :) Got it edited now. Happy cooking!

Unknown said...

Thank you for this recipe! Prepared this for our fiesta and it was a hit!

Pinoy Kitchenette said...

Wow! Thanks for liking it Norman Ray Villamor. Great to know that it was a hit when you prepared it on your fiesta.

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