Inihaw na Pusit – (Grilled squid)

Introduction

History

Inihaw na Pusit has been a staple in Filipino cuisine for generations. The dish is believed to have originated from the coastal regions of the Philippines, where fresh seafood is abundant. Grilling squid over an open flame has been a traditional cooking method in Filipino culture for centuries.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to clean the squid thoroughly before marinating to remove any impurities.

- Marinate the squid for at least 1 hour to allow the flavors to penetrate the meat.

- Grill the squid over medium-high heat to achieve a nice char without overcooking the meat.

- Serve the grilled squid with a squeeze of lemon or a side of vinegar dipping sauce for added flavor.

Serving Suggestions

Serve Inihaw na Pusit with steamed rice and a side of atchara (pickled papaya) for a complete meal.

Cooking Techniques

Grilling is the traditional cooking method for Inihaw na Pusit, but you can also broil or pan-fry the squid for a similar result.

Ingredient Substitutions

You can substitute calamansi juice for vinegar and tamari for soy sauce for a different flavor profile.

Make Ahead Tips

You can marinate the squid overnight for a more intense flavor. Just make sure to refrigerate it properly.

Presentation Ideas

Serve the grilled squid on a bed of lettuce with a garnish of fresh herbs for an elegant presentation.

Pairing Recommendations

Inihaw na Pusit pairs well with a cold beer or a glass of chilled white wine.

Storage and Reheating Instructions

Store any leftover grilled squid in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Inihaw na Pusit contains approximately 200 calories.

Carbohydrates

Each serving of Inihaw na Pusit contains approximately 10 grams of carbohydrates.

Fats

Each serving of Inihaw na Pusit contains approximately 5 grams of fats.

Proteins

Each serving of Inihaw na Pusit contains approximately 25 grams of proteins.

Vitamins and minerals

Inihaw na Pusit is a good source of vitamin B12, iron, and calcium.

Alergens

This recipe contains soy sauce, which may trigger allergies in some individuals.

Summary

Inihaw na Pusit is a nutritious dish that is rich in proteins and essential vitamins and minerals. It is a healthy and delicious option for seafood lovers.

Summary

Inihaw na Pusit is a delicious and nutritious dish that is perfect for any occasion. With its smoky flavors and tender texture, this grilled squid recipe is sure to be a hit with your family and friends.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished in my heart. It was many years ago, when I was just a young girl, eager to learn the ways of the kitchen from my mother. We lived in a small fishing village along the coast, where fresh seafood was abundant and cooking was a way of life.

One day, a group of fishermen returned from a successful day out at sea, their boats laden with the catch of the day. Amongst the haul were several large and plump squids, their iridescent bodies shimmering in the sunlight. I watched in awe as my mother expertly cleaned and prepared the squids for grilling, her hands moving with precision and skill.

As the squids cooked over an open flame, releasing a tantalizing aroma that filled the air, my mother shared with me the secret to making the perfect Inihaw na Pusit – grilled squid. She explained that the key to a delicious dish lies in the marinade, a combination of soy sauce, calamansi juice, garlic, and pepper. This marinade not only infuses the squid with flavor but also helps to tenderize the meat, ensuring a succulent and juicy result.

I watched as my mother basted the squids with the marinade, turning them over and over until they were cooked to perfection – tender and charred on the outside, yet still firm and meaty on the inside. The sight and smell of the grilled squid were enough to make my mouth water, and I knew that this dish would become a favorite in our household.

Over the years, I have perfected the art of making Inihaw na Pusit, drawing inspiration from my mother's teachings and adding my own twist to the recipe. I have experimented with different marinades, incorporating new flavors and ingredients to create a dish that is uniquely my own. Each time I make Inihaw na Pusit, I am transported back to that day in my mother's kitchen, surrounded by the sights, sounds, and smells of the sea.

I have shared this recipe with friends and family, passing down the tradition of making Inihaw na Pusit from one generation to the next. It warms my heart to see others enjoy this dish, their faces lighting up with delight as they take their first bite of the tender and flavorful squid.

Inihaw na Pusit has become a staple in our household, a dish that is always met with eager anticipation and satisfied smiles. It is a testament to the rich culinary heritage that has been passed down through the generations, a reminder of the importance of tradition and family in the kitchen.

As I sit down to enjoy a plate of freshly grilled squid, I am filled with gratitude for the lessons I have learned and the memories I have made along the way. The journey to perfecting the recipe for Inihaw na Pusit has been a rewarding one, and I am grateful for the opportunity to share this delicious dish with those I love.

Categories

| Brown Sugar Recipes | Chile Pepper Recipes | Filipino Recipes | Squid Recipes | World Recipes |

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