Cherry & Dennis Helper Habitat

Filipino Inihaw na Pusit

菲律賓烤魷魚

Filipino Inihaw na Pusit — finished dish

Total time: 30 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Inihaw na pusit stuffs whole squid with tomato and onion before grilling with a tangy sauce.

01

Ingredients

Main ingredients

4 pieces medium whole squid about 200 g each
150 g tomatoes
100 g onion
2 pieces limes
20 g coriander

Squid marinade

2 tbsp light soy sauce
2 tbsp lime juice
20 g garlic

Grilling sauce

3 tbsp tomato ketchup
1 tbsp sugar
1 tbsp cooking oil

Filipino Inihaw na Pusit — ingredients

02

Tools

cutting board
knife
large bowl
grill
tongs
basting brush

Filipino Inihaw na Pusit — tools

03

Steps

Filipino Inihaw na Pusit — Use four medium squid of about 200 g each; remove innards and the clear quill, then rinse

Step 1

Use four medium squid of about 200 g each; remove innards and the clear quill, then rinse

Use four medium squid of about 200 g each; remove innards and the clear quill, then rinse.

Filipino Inihaw na Pusit — Pat squid bodies and tentacles dry

Step 2

Pat squid bodies and tentacles dry

Pat squid bodies and tentacles dry.

Filipino Inihaw na Pusit — Dice tomatoes and onion finely

Step 3

Dice tomatoes and onion finely

Dice tomatoes and onion finely.

Filipino Inihaw na Pusit — Mince garlic and mix it with light soy sauce and lime juice

Step 4

Mince garlic and mix it with light soy sauce and lime juice

Mince garlic and mix it with light soy sauce and lime juice.

Filipino Inihaw na Pusit — Rub half the marinade inside and outside the squid

Step 5

Rub half the marinade inside and outside the squid

Rub half the marinade inside and outside the squid.

Filipino Inihaw na Pusit — Stuff tomato and onion into the tubes and secure with skewers

Step 6

Stuff tomato and onion into the tubes and secure with skewers

Stuff tomato and onion into the tubes and secure with skewers.

Filipino Inihaw na Pusit — Mix ketchup, sugar, oil and the remaining marinade for basting

Step 7

Mix ketchup, sugar, oil and the remaining marinade for basting

Mix ketchup, sugar, oil and the remaining marinade for basting.

Filipino Inihaw na Pusit — Preheat the grill to medium-high and oil the grate

Step 8

Preheat the grill to medium-high and oil the grate

Preheat the grill to medium-high and oil the grate.

Filipino Inihaw na Pusit — Grill over medium-high heat for three to four minutes per side, adjusting for thickness

Step 9

Grill over medium-high heat for three to four minutes per side, adjusting for thickness

Grill over medium-high heat for three to four minutes per side, adjusting for thickness.

Filipino Inihaw na Pusit — Brush a thin coat of sauce whenever you turn it

Step 10

Brush a thin coat of sauce whenever you turn it

Brush a thin coat of sauce whenever you turn it.

Filipino Inihaw na Pusit — Remove when the flesh is opaque throughout, the thickest point reaches 63°C and tentacles curl

Step 11

Remove when the flesh is opaque throughout, the thickest point reaches 63°C and tentacles curl

Remove when the flesh is opaque throughout, the thickest point reaches 63°C and tentacles curl.

Filipino Inihaw na Pusit — Slice into rings and serve with coriander and lime

Step 12

Slice into rings and serve with coriander and lime

Slice into rings and serve with coriander and lime.

Common mistakes

Squid turns rubbery when overcooked; remove it as soon as the flesh turns opaque.

Tips

Soak wooden skewers before grilling to reduce scorching.