Filipino Squid Sisig Recipes

SPICY SIZZLING SQUID (SISIG NA PUSIT)

Steps:

• Bring 3 quarts of water to a boil in a large pot set over high heat. Meanwhile, cut the squid tubes into 1/2-inch (1 cm) rings. Blanch all of the squid rings and tentacles in the boiling water for 10 seconds. Drain immediately in a large colander set in the sink and set aside.
• In a large bowl, whisk together the calamansi juice, vinegar, oyster sauce, and sesame oil. Add the drained squid to the bowl and toss well to combine. Set bowl aside.
• Place a large cast-iron skillet over high heat until it begins to smoke, 1 to 2 minutes. Add the canola oil and swirl to coat the bottom of the hot pan. Add the shallot, garlic and chili peppers and cook until the garlic just begins to brown, about 30 seconds. Stir in the squid and all of the liquid from the bowl and continue to cook for 1 minute more, until the squid is tender and the liquid has reduced slightly. Season to taste with salt and pepper, then scatter the green onions, salmon roe and crushed prawn crackers on top of the squid.
• Remove from the heat and serve immediately in the pan while still sizzling. Offer calamansi limes alongside for squeezing, with additional salmon roe if desired. Enjoy with rice or serve with whole prawn crackers for scooping the sisig nacho-style.

SISIG PUSIT

Steps:

• Hold the tail tube portion of the squid and with fingers, grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull from the squid's body. Remove black ink and discard. Wash the squid and drain well.
• Season squid with salt and pepper to taste. Let stand for about 10 to 15 minutes. Grill squid over hot coals for about 4 to 5 minutes on each side.
• Remove squid from heat and allow to cool to touch. Chop into bite-size pieces and keep warm.
• In a bowl, combine calamansi juice, Worcestershire sauce, brown sugar, and salt and pepper to taste. Stir until combined and set aside.
• In a wide, heavy-bottomed skillet over high heat, add butter and oil.
• Add onions, garlic, ginger, bell peppers, and chili peppers. Cook, stirring regularly, for about 30 to 40 seconds or until aromatic.
• Add squid and calamansi mixture. Toss quickly just until heated through.
• Season with salt and pepper to taste. Serve hot.

FILIPINO SQUID SISIG

Steps:

• Rub 1 teaspoon salt on the squid. Let it stand for 5 minutes. Grill the squid for 3 to 4 minutes per side. Remove from the grill. Let cool. Chop the squid into small pieces. Heat the oil in a pan and then saute the garlic, onion, and ginger. Put-in the chopped squid. Stir and then cook for a minute. Add the garlic powder, salt, and soy sauce. Stir and cook for 2 to 3 minutes. Transfer to a serving plate. Garnish with crushed chicharon and chopped scallions. Serve with lemon wedges. Share and enjoy!

ADOBONG PUSIT (SQUID ADOBO)

Steps:

• Combine the squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Cook for 10 minutes.
• Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together another 20 minutes.