Tagalog Espesyal: Pusit en su Tinta Negra

2 months ago

Fill your table with this dish filled with big and bold flavors 

pusit negra

Pusit En Su Tinta Negra

Makes 5-6 servings

1 kilo Squid, cleaned, mouth and quill removed

1 cup Minced garlic

1 cup Lemon-lime soda

1 tsp Freshly ground black pepper

½ tsp Salt

½ cup Unsalted butter

  1. Pull out squid heads from the main body.  Find the squid ink sacs (it looks like a small eye) and gently pull out from the bottom end. Reserve ink sacs.
  2. In a bowl, mix the squid (head and body), half of the minced garlic, lemon-lime soda, black pepper, and salt. Let marinate for 30 minutes.
  3. In a pan, sauté the other half of the garlic in butter until slightly brown.
  4. Add marinated squid including the marinade. Cook for five minutes then remove the squid and set aside.
  5. Continue cooking the liquid/marinate mixture until it reaches a thick sauce consistency.
  6. Return the squid to the pan and sauté for a few minutes then remove from heat. Serve with steamed rice and mixed vegetables.

Tip: For this recipe, it’s best to buy fresh squid from the wet market with its ink sac still intact. 

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