Recipe for Sizzling Squid Sisig (Sisig Pusit)
The sinfully delicious taste of sisig has become so popular that it spawned several versions. The original components used for sisig recipe includes pig’s heads and innards, which are all cholesterol-laden foods. So people who wanted to taste it but can’t because of health reasons created a healthier version of the dish—the bangus sisig and the squid sisig.
Between the two, some prefer the squid sisig better as it’s easier to prepare and requires lesser time to cook than the other variations. Some go for spicy squid sisig while others like it as is. Whichever you prefer, it’s just as appetizing as the original sisig recipe and makes a good pulutan.
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Though the cooking process is simple, you have to be careful not to overcook the squid as it will make the meat harder to chew. Here’s a simple and easy-to-follow recipe for squid sisig.
Squid Sisig Recipe
- 2 large squids, thoroughly cleaned, cuttlebone and ink sacks removed
- 2 medium-sized yellow onion, minced
- 2 teaspoons ginger, minced
- 2 tablespoon garlic powder
- 2 tablespoons cooking oil
- 2 pieces green chili, chopped (optional)
- 1 tablespoons soy sauce
- 2 teaspoons salt
- freshly ground black pepper
- First, rub the squid with 1 teaspoon salt and a dash of pepper. Let it stay for 5 minutes.
- Cook the squid by grilling for 3 to 4 minutes per side. Do not overcook. Once done, let it cool down.
- Slice the squid into small pieces or according to your preference.
- Place the pan on the stove and sauté the garlic, onion, and ginger.
- Add the chopped squid to the mixture, then cook it for a minute while stirring constantly.
- Add the garlic powder, salt, chopped chili, and soy sauce. Continue cooking for 2 to 3 minutes.
- Once done, transfer the dish to a serving plate. You may use crushed chicharon and chopped scallions as toppings.