INIHAW NA PUSIT (GRILLED SQUID)

This inihaw Na squid, marinated in a sweet and tart vinaigrette, is stuffed with tomatoes or onions and delicious hot off the grill. This is a great appetizer or main course.

I don’t really care about what I eat. I will eat almost any food, but fish and shellfish would be my top choice. While I do enjoy barbecue pork on a stick occasionally, I prefer seafood cooked on the grill.

Grilled jumbo shrimp is a great appetizer or main dish. It’s a delicious and satisfying appetizer, made with sweet and tangy vinegar, stuffed full of onions and tomatoes, and then cooked on hot coals to juicy perfection.

This simple, delicious dish is easy to make and packs great flavor. This dish is great as a main course with steamed rice. It also tastes wonderful as an appetizer with an ice-cold beer.

Inihaw Na Pusit is a must-have for any boodle fight. This is a wonderful addition to any BBQ meal, along with your favorite grilled meats and fish, as well as side dishes like pickled mangoes or eggplant salted eggs salad. It’s delicious!

How to keep the squid tender

  • Marinate the squid with vinegar to tenderize the meat and reduce any chewiness, let it sit for 30 minutes to one hour before you start to cook. The vinegar’s acids help to break down the protein fibers in the calamari.
  • Alternatively, you can soak the cleaned shrimp in milk. The milk’s lactic acid helps to break down the protein fibers in the calamari.
  • Drain well, and dry thoroughly remove any moisture from the surface of the steamer to ensure that it sears quickly and does not overcook in a steamer.
  • Griddle at VERY HIGH HEAT The faster the grill heats, the quicker the squid will brown.

Ingredients

    • 2 (approximately 2 pounds) Jumbo Squid
    • 2 Roma tomatoes, finely chopped
    • 1 onion, peeled. Finely chopped
    • Salt and pepper to your liking

Marinade

    • 1/2 cup honey
    • 1/2 cup brown sugar
    • 1/2 cup vinegar
    • 5-6 cloves minced garlic, peeled
    • 1 thumb-sized ginger, peeled, and minced
    • 2 teaspoons salt
    • 3 Thai chili peppers, minced

 

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