Ginataang Pusit

Dive into the coastal charm of this Filipino favourite. Creamy coconut, tender squid—every bite is a taste of home. 🌊✨ #SeafoodMagic #HomeCookingJoys. Indulge in the coastal richness of Ginataang Pusit. A Bicolano delight, this squid dish in creamy coconut milk brings the taste of the sea to your table. Quick, easy, and irresistibly delicious.

With my grandmother, Mom and Aunts growing up in the heart of Bicol, where the air is rich with the aroma of coconut and the seas are alive with the bounty of the ocean, my palate was moulded by the unique flavours of their region. One dish that stands out, deeply ingrained in my culinary memories, is Ginataang Pusit—squid cooked in coconut milk.

As a child, I would watch them effortlessly create this masterpiece in the kitchen. For them, it wasn’t just a dish; it was a celebration of our coastal heritage, a connection to the sea that shaped our lives. Their roots in Caramoan, a coastal area adorned with pristine beaches and abundant marine life, laid the foundation for our love affair with seafood.

The process of making Ginataang Pusit was a ritual, an art passed down through generations. The squid, sourced fresh from the local markets, would be meticulously cleaned and prepared. The coconut milk, extracted with care, added a creamy richness that transformed the dish into a culinary symphony.

What sets this recipe apart is not just its delightful taste but the speed with which it graces the dining table. In less than 30 minutes, a pot of bubbling coconut goodness, infused with the tender embrace of squid, is ready to be savoured. The steps are simple, the ingredients minimal, but the result is a feast that transports you to the shores of Bicol.

The magic unfolds in the kitchen—a dash of tradition, a sprinkle of coastal nostalgia. The harmony of coconut milk and the briny essence of squid echoes the everyday life of a coastal dweller. It’s not just a dish; it’s a journey back to the sun-kissed shores of Caramoan.

Ginataang Pusit was a common presence in our household, a reflection of our love for seafood, coconut, and the fiery kick of chilies. In Caramoan, where commercialization had not yet dimmed the authenticity of local life, crabs would casually stroll the streets in numbers that seemed infinite. It was a seafood lover’s paradise.

Today, as I recreate the aromatic symphony of Ginataang Pusit in my kitchen, I invite you to embark on this culinary journey. Let the coconut-infused aroma fill your kitchen, and with each bite, feel the warmth of Bicol’s coastal embrace. Whether you’re a seasoned chef or a kitchen novice, this recipe encapsulates the essence of Bicolano cuisine—simple, flavourful, and deeply rooted in tradition.

So, grab your apron, set the stage for a culinary adventure, and let Ginataang Pusit be your passport to the coastal paradise of flavours. Join me in celebrating the richness of our culinary heritage—one squid at a time.

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Ginataang Pusit

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Indulge in the coastal richness of Ginataang Pusit. A Bicolano delight, this squid dish in creamy coconut milk brings the taste of the sea to your table. Quick, easy, and irresistibly delicious.


Ingredients

Units Scale
  • 800 g medium-sized squid, cleaned and sliced
  • 2 cups coconut milk
  • 1/2 tsp white sugar
  • 6 pcs green chili pepper
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1/2 thumb-sized ginger, minced
  • fish sauce
  • freshly ground black pepper
  • oil

Instructions

  1. Heat oil in a pan and sauté garlic, onion, and ginger for 2 minutes.
  2. Pour in coconut milk, add sugar, and let it boil.
  3. Add fish sauce and green chili peppers. Simmer for 15 minutes until the coconut milk thickens.
  4. Add squid and cook for 5 minutes.
  5. Season with black pepper and turn off the heat.
  6. Serve

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6 Responses

  1. sherry says:

    sounds delicious raymund! happy new year to you.

  2. That loos scrumptious! Have never tried squids prepared with coconut milk. Definitely something I am looking forward to, Raymund.

  3. Thank you, Raymund, for sharing this beautiful recipe with us, along with its importance to your family and to the coastal community. I can see why this was so special to you. This is a fish I will definitely be making soon in the new year.

  4. Eha Carr says:

    Looks delightful and am certain will taste so – love squid and cannot wait to try!






  5. suituapui says:

    Squid in creamy coconut? I want!

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