Pusit relleno

6 servings

Ingredients

QuantityIngredient
12largesSquids
½poundsGround pork
3Green onions, finely sliced
1Egg, beaten
Salt and pepper to taste
1Garlic clove, minced
1tablespoonVegetable oil
1mediumOnion, chopped
1mediumTomato, chopped
½Bay leaf
1tablespoonSoy sauce

Directions

STUFFED CALAMARI

Remove squid heads and ink sacs, clean the calamari outside and inside. Sprinkle salt lightly on squids and set aside.

In a large bowl combine ground pork, green onions, beaten egg and a little salt and pepper.

Stuff squid cavities with meat mixture. This is messy and slippery, don't over stuff the calamari as the stuffing will swell when cooking. A pastry bag makes this easier to do.

Place a pan in a steamer and steam the calamari covered for 10-15 minutes, or until filling is cooked. Drain liquid and set aside.

Prepare sauce while steaming calamari. In a skillet over medium heat, saute garlic in oil until lightly browned. Add onion and stir for 1 minute. Add tomato, bay leaf and soy sauce and cook for 3-5 minutes until tomato pieces are soft.

Pour sauce on top of stuffed calamari. Serve with rice.

Note: I save the tentacles from the calamari and as a side dish stir fry them with some shrimp and vegetables. I used the broth from steaming the calamari as a liquid in this dish. This is NOT a good dish to serve to people who don't like calamari or are a bit squeamish. Regular bananas can be used but they should be very firm and green.