Filipino Food Store » squid

Calamares

Hilda — Tue, 16 Jun 2009 08:43:45 +0000

This is truly a perfect pulutan , fried squid!! And if you are hungry for more try them with white rice even better!

Ingredients:

half a kilo of Squid (medium or big size)

half a liter cooking oil

one cup of beer

half a teaspoon of paprika

salt and pepper

3/4 of flour

Procedure:

Clean and slice your squids. In a bowl mix the beer, flour, paprika, salt and pepper. Mix them well. In a deep frying pan , warm your oil, once it’s ready dip your squid into the batter and fry them until they are golden brown. You can serve it with different kinds of sauces: mayonaisse with a little bit of mustard, vinegar and chili or soy sauce with a slice of lime.

Rellenong Pusit ( Stuffed Squid)

Hilda — Thu, 21 May 2009 16:54:13 +0000

Here’s an easy recipe to delight your guests. Perfect also for pulutan.

Ingredients:

about a kilo of fresh squid (big or medium sized) clean them

2 red onions chopped

1 green pepper chopped

3 tomatoes chopped

one cup of parsley chopped (you can replace this with kintsay)

2 tablespoons of kalamansi juice (or lemon juice)

2 tablespoons of soy sauce

2 table spoons of cooking oil

Procedure:

Mix the cooking oil, calamansi juice and soy sauce. Pour this over your squid and mix them. In another bowl mix the onion, green pepper, tomatoes and parsley. Insert this inside your squid. Grill them over medium fire for about ten minutes or depending on the size. do not overcook them.

Pancit Palabok (Pancit ng Malabon)

Hilda — Fri, 15 May 2009 14:38:25 +0000

“Ang dami mo namang palabok” in other words you have so much blah, blah. Try this favorite dish of my dad that he wouldn’t mind eating them every single morning for his breakfast

Pancit Palabok or Pancit Malabon
450 gms fat bihon (rice noodles)
some water
1 T achiote seeds (or red food coloring)
¼ C cooking oil
½ C ground chicharron
¼ C fish sauce (patis)
½ tsp ground black pepper
2½ T calamansi juice
2 T cornstarch mixed with 1 T water
2 C shredded pechay baguio or any cabbage will do, blanched
1 pound medium shrimps, peeled and fried (reserve heads and peels for broth)
1 C crumbled chicharron
2 C chopped boiled pork
1 pound cooked squid , sliced
3 hard cooked eggs, sliced
2 T crumbled fried garlic slices
2 T sliced green onions
calamansi juice and fish extract

Cook the noodles in water. When softened, cook in a pot of boiling water until tender but still firm. Drain and set aside. In a small skillet heat the cooking oil and achiote seeds in low heat for 1 minute. Strain and discard seeds. Set oil aside. In a large pan, boil 4 cups water and reserved shrimp heads and shells and a dash of salt. Lower heat and simmer for 5 minutes. Remove shells and discard. Add cornstarch mixture and simmer for a few minutes until sauce has thickened. Add the ground chicharron, the achiote oil, black pepper, fish sauce (patis) , and calamansi juice. Mix well.

Add the cooked noodles and toss until noodles are well coated. Transfer into a large serving platter. Top with shredded cabbage, shrimps, pork adobo, chopped chicharron, squid, garlic, spring onions, and sliced eggs. Serve it with a slice of calamansi.

Adobo Pusit

Hilda — Mon, 07 Jul 2008 12:54:37 +0000

One very important aspect we need to remember when cooking squid is that its never good to over cook them. It gives a tough and rubbery like texture. So for this adobo recipe this is a guaranteed express and yet specially good.

Ingredients:

1 kilo of squid

*it is preferable to use smaller squids for this recipe

* clean your squid by washing them in a running water. Pull gently the plastic like thing (which is actually the bone of a squid) including the tiny pouch carrying the ink (its defense mechanism). Clean them and pat them dry with a paper towel

5 cloves of garlic minced

2 shallots chopped (sibuyas tagalog)

3 tablespoons of cane vinegar (or you can use any type of vinegar available)

1 teaspoon of pepper

some salt

fresh chinese parsley or kintsay chopped

some cooking oil

Procedure:

Start by preparing your marinate. Mix the minced garlic with salt, vinegar and pepper. Let your squid sit in this marinade for a minimum of thirty minutes. Then heat your pan, pour your cooking oil, put your shallots and squid. Cook them as you are stir-frying them. Hot pan, mediumfire and constant mixing. If you use small squids in about five minutes they are already cooked but if you use bigger size seven minutes would be the maximum you can let on your pan. Cut the fire and sprinkle it with your chopped chinese parsley.