Comments on: Pusit / Squid

By: chick

chick — Thu, 16 Aug 2007 09:24:37 +0000

sizzling, inihaw or adobong pusit!! sarap! ;)

By: jenn thompson

jenn thompson — Tue, 10 Jan 2006 04:43:07 +0000

I havent seen or heard anything about pusit until my boyfriend introduced me to this “”yummy”” stuffs and now im telling you im addicted to it i make it almost every week . more power to ya

By: lojet

lojet — Tue, 18 Oct 2005 13:44:40 +0000

Once upon a time I went home to Cebu for a visit and my brother cooked me stuffed squid. It was quite huge so only one squid was prepared. It was stuffed with seasoned ground pork mixed with minced garlic, onion, bell pepper and tomatoes, closed with a toothpick and boiled with water until tender and dry and then oil was added and the squid was fried until brown. Maybe it was only because it was my seldom seen brother who prepared it but the dish is to me quite memorably delicious.

By: rina hubilla

rina hubilla — Thu, 07 Jul 2005 12:40:35 +0000

i’ve seen squid practically just lifted from from the waters of Bantayan island in Cebu, it is almost translucent, the main body or tube glistens as it changes colour…amazing sight, amazing flavour!

By: schatzli

schatzli — Thu, 30 Jun 2005 06:41:59 +0000

about having the squid rubbery, thats what I was used to
eating when I was young. NOw, of course I have learned to appreciae good food and learned how to cook this properly.

Scene: beach side restaurant along Cap D Antibes, just before reaching the famous Roc d Antibes Hotel.. we ordered squid and it was cooked with pesto and aubergines. Heavenly, will post the story and pic soon.

Trip to France was mainly work but managed to enjoy the markets and food in general.

By: Marketman

Marketman — Thu, 30 Jun 2005 04:32:25 +0000

The lowest risk and cost way to test this out is to buy an order of paella en su tinta from the paella merchant at the Salcedo Saturday Market on Saturdays, if you don’t like it you don’t have to suffer in a restaurant and pay through the nose… but if you are willing to head to a restaurant, Alba’s or any oher good Spanish restaurant worth its salt should have a Paella en su tinta offering. Enjoy!

By: goldie

goldie — Thu, 30 Jun 2005 04:13:01 +0000

now that sounds really interesting! any recommendations on where to have the best FIRST of this paella en su tinta?

By: Marketman

Marketman — Wed, 29 Jun 2005 04:38:49 +0000

Goldie, I understand there is an enzyme in cork, originally from the bark of a tree in Portugal, generally, that helps to tenderize. I have never tried it myself but have heard about it. Now you have to spread your horizons to a really good paella en su tinta (paella with squid ink) that is divine. Makes your teeth temporarily black however! Thanks for visiting the marketmanila website!

By: goldie

goldie — Wed, 29 Jun 2005 04:24:44 +0000

by the way… what i mean in ‘double dead’ is cooking the squid twice over, not the newspaper worthy double dead :)

By: goldie

goldie — Wed, 29 Jun 2005 04:22:31 +0000

Never used to eat adobong pusit, until a friend served me “double dead” adobong pusit resurrected as a pasta sauce. Major yum! I believe some chefs cook squid with a few wine corks to ensure tenderness, and they really swear by this technique. More power MM, you are getting to be a daily habit