by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
It is quite tricky to do so squid because it can go tough and dry despite all care given to the cooking, right? Wrong. Trust Chef Boy to do it perfectly as he demonstrates here with Stuffed Inihaw na Giant Pusit. The serving is both hefty and hearty. Just right for the hefty and hearty appetite!
- 1 pc giant squid
- 3 pcs Loaf bread mashed with evaporated milk
- 4 pcs Green chilli (pansigang)
- 30g carrots, julienne
- 30g leaks, julienne
- 30g red onion, julienne
- 30g celery, julienne
- 30g green bell pepper, julienne
- 30g red bell pepper, julienne
- 30g ginger finely julienne
- ½ cup evaporated milk
- ¼ cup calamansi juice
- 1 tsp Salt
- 1 tsp White pepper powder
- 1 tbsp Chicken powder
1. Clean and remove the shell and head from giant lumot squid then season with salt and pepper, calamansi juice.
2. Combine carrots, leeks, red onion, celery, green and red bell pepper, ginger, mashed loaf bread with milk, chicken powder and set aside.
3. Chop tentacles and head of squid.
4. Stuff fillings into squid, then skewer with steel barbecue skewers into squid’s head to secure the fillings inside. Cook in charcoal broiler until done.
5. For the sauce, combine ½ cup soy sauce, ½ cup vinegar, 1 tsp. chopped garlic, onion, tomato and 1 tsp. sugar.
2. Combine carrots, leeks, red onion, celery, green and red bell pepper, ginger, mashed loaf bread with milk, chicken powder and set aside.
3. Chop tentacles and head of squid.
4. Stuff fillings into squid, then skewer with steel barbecue skewers into squid’s head to secure the fillings inside. Cook in charcoal broiler until done.
5. For the sauce, combine ½ cup soy sauce, ½ cup vinegar, 1 tsp. chopped garlic, onion, tomato and 1 tsp. sugar.
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