Rellenong pusit!

I craved for Rellenong pusit since last week so I decided to make some this Sunday. Since there are very affordable squid available in the market nowadays, I gave it a go. The squids I bought are of medium size, ideal for stuffing. For those with sensitive taste, I think the reason why the squids are cheap is because the freshness is questionable. I don't know where the squids came from, but I have bought this kind of squid before, and they turned out fine. But if you want to have the freshest squid, they are more expensive.

The stuffing and sauce can vary depending on what you want to put. I put ground pork and chopped squid head on this dish. The sauce I put in this dish is like adobo diablo, a little dark (from dark soy sauce) and a little coconut milk with a little hint of spiciness.

Ingredients:

1.5 kg medium sized squids about 8 pieces, cleaned

150g ground pork

3 squid heads, chopped

1 small potato, minced

1 small carrot, minced

1/2 bell pepper, minced

2 onions, minced

4 cloves garlic, minced

dark soy sauce

1/2 cup coconut milk

juice of 5 calamansi

salt and pepper to taste

After the squids are cleaned, marinade in soy sauce and calamansi juice. Set aside.

In a pan, heat 1 Tbsp. oil, saute half of the onions and garlic. Put the ground pork and brown. Put the chopped squid, potato, carrot, and bell pepper. Cook for 5 mins. Let it cool before stuffing the squids.

After the stuffing has cooled already, put just the right amount of it inside the squids because the squids are going to shrink during cooking. Secure the opening with a toothpick. You can also attach the head in the opening if you want, for a better looking stuffed squid. But it is easier to just cook the head with the squids.

Since we are cooking medium sized squids, I don't want it tough and chewy, so decided to cook the squids in a pressure cooker. Squids are tender when cooked just right but when overcooked, they can be very tough. Since we stuffed them and we are going to make sure that the inside is well-done, we are going to cooked them longer thus we are going ot use the pressure cooker.

Heat 1 Tbsp of oil in the pressure cooker, saute the onions and garlic. Put the stuffed squids and heads, put the remaining stuffing if there were some left. Put 1/4 cup of dark soy sauce and the coconut milk. Pour enough enough water to reach the level half of the squids. Close the cooker and put on high heat to hasten the boiling. Once the pressure cooker starts to get noisy, lessen the heat and cook for 20 mins. Remove from heat and wait for the pressure to drop before opening it.

Taste the sauce of the squid, if you want it a little sweet, put some sugar and red chili if you want it a spicy. Put some ground black pepper and serve.