Rellenong Pusit (Stuffed Squid)

INGREDIENTS

• 6 pcs medium sized Squids
• ½ kilograms ground pork
• 1/2 cup bread crumbs
• 1 red bell pepper , finely chopped
• 1 large onion, finely chopped
• 2 cloves garlic, chopped
• 1 tsp grated ginger
• salt and pepper, to taste
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 tbsp cooking oil
• green onions, for garnish

For the sauce:

• 1/2 cup tomato sauce
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp grated ginger
• salt and pepper, to taste
• 1 tsp of sugar
• 1/2 cup water

INSTRUCTIONS

1. Clean the squids. Firmly yet gently pull the head away, the ink sac and inner parts will come with it. We won’t be throwing away the heads, just remove the ink sac and squeeze out to discard the beak-like that’s in the center of the tentacle.
2. Cut the tentacles about an inch below the eyes, then chop the tentacles (we will include it later for the stuffing)
3. Wash and pat dry the squids with a paper towel. Set aside.
4. In a pan, heat oil, then add onions, then garlic, ginger then bell pepper.
5. Toss in ground meat. Season with soy sauce, oyster sauce, salt and pepper. Let brown. Add the chopped tentacles, stir then add bread crumbs. Cook for another 2 minutes. Set aside. Let cool.
6. Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
7. In a pan, heat oil then lightly fry the squids for about 3 minutes. Set aside.
8. In the same pan (still with the oil from frying the squids), add the tomato sauce, water and ginger. Season with soy sauce and oyster sauce. Add pepper and salt as needed. Then add sugar. Let simmer in medium heat.
9. Then put back the stuffed squids again in the pan (with the sauce) and the squid heads we set aside earlier. Cover and cook for about 2-3 minutes.
10. Remember: Do not overcook the squid.We want it soft.

Serve warm. Enjoy!

Credits to: m.facebook.com/isabel.artilado