Thursday, March 10, 2011

Stuffed Squid-A New Home Cooked Recipe

I bought five pieces of six to eight inches squid from Al Maya two days ago, we had it for dinner last night. I usually cook the squid the tradition way, adobong pusit (squid cooked in vinegar) and ginataang pusit ( squid in coconut milk) but I get bored cooking squid using the same recipe over and over again and the once appealing squid recipes turned bland for me. I searched for new recipes of squid over the internet and I was lucky to find an easy recipe where ingridients are available in my pantry.

Let me share it with you, my family liked it, I like it, it is new to the taste but I guess I added too much of the cheese so it became too rich but except for that, the food was really delicious.

I actually did not follow every single ingridient, I did some substituing, I am not afraid to do that since I trust my cooking skills anyway.

5 squid 6-8 inches long cleaned
2 onions chopped
2 cloves garlic crushed
3 stalks of green onion chopped
5 tbps olive oil
1 cup fresh bread crumbs, you can use bread and crumble it yourself
1 fresh egg bitten
115g grated halloumi cheese - substitute it with cheddar and cream cheese
Sprigs of rosemary fresh or dried
5 medium size ripe tomatoes chopped
Chopped squid tentacles
tabasco sauce depending how spicy you want it, you can also use red or green bird eye chilis
salt and pepper to taste

Procedure: Squid
1. Clean the squid remove tentacles, cuttlebone (discard) and skin
2. Chop tentacles and set aside

1. Heat large skilet or frying pan, add olive oil, sutae garlic, onion and chopped squid tentacles until cooked. set aside
2. Combine bread crumbs, cheese, green onion and egg then add the cooked garlic-onion-squid tentacle mixture and mixed it until even.
3. Spoon stuffing to each squid but do not overstuff since the squid will srink and the stuffing will expand during cooking. Seal squid opening with toothpick. Finish stuffing all five squid
4. In a skilet, sutae onion and tomatoes, add some sugar, tabasco sauce and rosemary, cover for 2-3 minutes until tomatoes are blanched. Add squid, salt and pepper to taste, cover and let boil for 30 minutes or until squid is done, add little water if the sauce dries up a bit.
5. Serve hot with steamed rice.

I don't have time to take photos, the gang is hungry so when I serve it on the table, they start digging in, maybe next time :) promise.

Happy eating everyone!

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