Rellenong Pusit (Stuffed Squid)
Relleno in Spanish mean “filling” and this is one of the many culinary styles Philippines had inherited from Spain. There are several famous stuffed dishes in the Filipino cuisine like the Rellenong Alimasag (Stuffed Crab), Rellenong Bangus (Stuffed Milk Fish), Rellenong Ampalaya (Stuffed Bitter Gourd), Rellenong Talong (Stuffed Eggplants), Chicken Galantina (Stuffed Chicken), Lechon stuffed with Paella (Stuffed Pig) and this recipe. Most of these dishes are festive recipes which are usually served during occasions like Christmas, Weddings and Birthdays.
While this recipe rellenong pusit is a festive dish, I guess no one is stopping me to make one on a normal day specially when you are craving for one. A really easy dish to make even it looks like it was intricately done but trust me looks are deceiving, so for your next special event give this recipe a try.
Do you have any stuffed recipe to share?
- 2 pcs large squid, cleaned
- 300g minced pork
- 1 medium carrot, diced into small cubes
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 medium tomato, chopped
- 2 tbsp flour + some for dusting
- juice from 1 lemon
- 2 tbsp soy sauce
- freshly ground black pepper
- 1 piece egg, beaten
- cooking oil
- Season squid with salt, freshly ground black pepper and lemon juice and set aside for at least 30 minutes.
- In a wok add oil then sauté garlic, onion, celery, and tomato.
- Add minced pork and cook until colour turns light brown.
- Add carrots and cook for 10 minutes.
- Add 2 tbsp flour, season with salt and freshly ground black pepper and cook until mixture gets sticky.
- Remove minced meat mixture from heat and let it cool.
- Place the mixture inside the squid and secure ends with toothpicks.
- Dip the squid in beaten egg then dredge in flour.
- Heat up another wok; add oil and shallow fry squid for 3 minutes on each side.
- Remove from wok, slice horizontally then serve.