PUSIT KINILAW

4289
Photo Credits: m.facebook.com/dlcardiel

INGREDIENTS

  • 1 kilo large squid
  • 2 medium size onion, finely diced
  • 1 thumb size ginger, finely diced/minced
  • 2-3 hot red chili, chopped
  • 1 red bell pepper diced
  • 1/4 cup white vinegar
  • 4-6 kalamansi
  • salt and pepper to taste
  • ice cubes

INSTRUCTIONS

  1. Remove skin, innards, head and the plastic like backbone/membrane of each squid.
  2. Cut open the squid along its body length and thoroughly rinse and drain.
  3. Using a small sharp knife make diagonal cuts at the inner surface on the meat, keep aside.
  4. Half fill a saucepan with water let it boil, in the meantime place the ice cubes in a big bowl and half fill with cold water.
  5. When the water is boiling vigorously turn off the stove, drop the squid on to the boiling water stir a few times and let blanch for about half a minute.
  6. Using a sieve drain the water, immediately transfer the squid in the iced water to halt the cooking, let cool down for 3 to 5 minutes then drain.
  7. Cut the squid in thick strips or in squares. Transfer the squid in a big bowl with the white vinegar toss and let sit for 2 to 3 minutes then drain the vinegar.
  8. Now toss in the chopped onion, ginger, bell peppers and chili. Season with salt and pepper to taste. Drizzle with calamansi juice and continue to toss.
  9. Let chill in the refrigerator for about 5 to 10 minutes or until ready to serve.

Credits to: overseaspinoycooking.net