Inihaw na Pusit: A Smoky and Savory Filipino Street Food Delight
2-4 Servings
Inihaw na Pusit, or grilled squid, is a popular Filipino street food and a beloved dish enjoyed across the country. This simple yet flavorful dish features squid stuffed with a tangy mixture of tomatoes, onions, and herbs, then grilled over charcoal until perfectly cooked. The result is a smoky, savory, and slightly sweet dish that’s perfect for any occasion.
15min Prep
15min Cook
INGREDIENTS
- 500g (1.1 lbs) squid, cleaned and tentacles removed
- 2 tomatoes, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/4 cup soy sauce
- 1/4 cup calamansi juice (or lemon/lime juice)
- 1/4 cup cooking oil
- Salt and pepper to taste
INSTRUCTIONS
1. Prepare the Stuffing: In a bowl, combine chopped tomatoes, onions, garlic, ginger, soy sauce, calamansi juice, salt, and pepper. Mix well.
2. Stuff the Squid: Stuff each squid with the tomato mixture. Secure the opening with a toothpick.
3. Grill the Squid: Preheat a grill or grill pan over medium heat. Brush the squid with oil and grill for 4-5 minutes per side, or until cooked through and slightly charred.
4. Serve: Remove the toothpicks and transfer the grilled squid to a serving plate. Serve hot with soy sauce and calamansi dipping sauce.
The Story of Inihaw na Pusit:
Inihaw na Pusit is a dish that reflects the Philippines’ rich coastal cuisine and the abundance of fresh seafood found in its waters. Squid, or “pusit,” is a popular ingredient in Filipino cooking, known for its tender texture and ability to absorb flavors.
Grilling is a traditional cooking method in the Philippines, often used to cook seafood over charcoal or wood fire. This method imparts a smoky flavor and aroma to the squid, enhancing its natural sweetness.
Inihaw na Pusit is a versatile dish that can be enjoyed as a snack, appetizer, or main course. It’s a popular choice for street food vendors and is often served with a dipping sauce made with soy sauce, vinegar, and chili peppers.
