Seafood

Sinigang is one of the unofficial soups of the Philippines. Whatever the season is, you will surely crave for this. Moreover, it is trendy during the rainy seasons as its envelopes you in its warm stew and sour flavor. Don’t forget about the vegetables present in the bowl. 

Most of you may be familiar with the original sinigang that uses tamarind as the sour flavoring agent. But the one that we will discuss on this page is the one flavored by Bayabas or Guava. You all may think that it is a fruit and does not suit a menu like this. But that is where you will broaden your horizon of the recipe. As long as it is sour, let add it to Sinigang!

Are you excited to cook this recipe? Then scroll over and get to know this amazing Milkfish Sinigang with Guava fruit recipe. 

What is Sinigang na Bangus sa Bayabas Recipe

Sinigang is an original recipe from the Philippines. It comprises a sour flavoring agent like tamarind or kamias, and in this recipe-guavas, vegetables such as eggplant, radish, tomatoes, string beans, and even okra. For the meat, you can choose from pork, chicken, or shrimp. 

The name “Sinigang” is a Filipino translation of “stew,” reflecting the dishes’ way of cooking. Moreover, what makes it so unique is that its sour flavor has that umami taste on the side. That even if you taste the tart flavor, there is still a magnificent explosion of flavors. 

Filipinos usually serve this recipe on a typical day

. Be it breakfast, lunch, or dinner. They even do it during special occasions such as birthdays to pair up with the fried or roasted menu in the menu. 

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Ways to Cook this Pinoy dish

You can do the authenticity of recipes like this in several ways. In that sense, you can also cook this in several ways. Find out which suits your cooking style and kitchen pieces of equipment and enjoy. 

HerBeauty says yes with Stovetop Recipes.

A stovetop can be considered as equipment salvation in the kitchen of Filipinos. If some of you don’t know, Filipinos cook using firewood. It is quite an errand to do, as it will require a lot of attention to avoid your recipes from burning out since firewood preparation has no way of controlling time and heat. 

The moment the great stovetop came into existence in the Filipino kitchen, it helped them a lot in cooking. Although Filipinos still use the past way of preparing things, the firewood is making up to this date. It sponsored convenience in modern cuisine; it will help those who have no time to start a fire. 

In using a stovetop, just put all the ingredients in a pot, leave it at medium heat then wait for it to finish cooking. Season w/ salt to balance out the sour flavor. 

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HerBeauty says yes to Clay Pot Recipes.

The Filipino recipes like this match to be cooked in a Filipino heritage cooking pot. This is the clay pot. There is no difference to the taste between using a cauldron, but the impact of serving it in a clay pot hits more Pinoy-like. 

Same procedures are followed as well. Just make sure to stir it occasionally to avoid the vegetables of the meat sticking at the bottom of the clay pot. Also, it is sponsored by cultural reservists. 

HerBeauty is a website that provides a lot of articles about food and fashion. This website is advertisement-sponsored undoing it is an option too. It will be a big help to you if you search websites that have no cookies. This is in reply to those who are looking for these types of articles. 

Instant Pot

Now, this is a more modern approach to cooking some recipes. You have to put all the ingredients inside, season it already, but the right amount of water, then cook. All you have to do is wait for it to be finished. 

What is fantastic about using an instant pot is that you can leave it the moment you set it up. 

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Other Delicious Variants

Although this fantastic stew is already perfect on its own, different variants came out of it as well. Check them out and see what hits your preference. 

Sinigang na Bangus innfused in Guava and Puso ng Saging

Filipinos are known to be resourceful. That even from the root to leaves, they will use it to cooking. In this variant, puso ng saging will be used. It is the heart-shaped fruit before the actual banana fruit. 

To incorporate it in recipes like this, all you have to do is remove the outer cover of the Puso ng saging. Then pick out the flower-like things inside. They are actually like baby banana fruit. Wash it thoroughly, then add it when it is boiling. It will not affect the flavor o the dish that much since it does not possess any over empowering flavor. It just adds extra chewiness to the recipe. 

Milkfish Sinigang sa Bayabas accompanied by Bagoong Alamang

For those who are not that fond of sour stews, adding a hint of salt is helpful. In reply to those who have a salty preference, this is the answer to your queries. In that case, you can add on Bagoong alamang on the side. You do not have to incorporate it into the recipe thoroughly. Just put it on the side. Then have a bite of every spoonful of the stew, or directly add this to your bowl.

If you are curious about bagoong alamang, well, here are some facts that you need to know:

• You can add pork fat to make it even delicious.
• You can also add some sugar to balance out the saltiness. 
• Also, try sauteing it in some garlic to infuse a wonderful flavor.
• Try using mixed alamang sponsored by the locals in your area. 

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Trivia 

Did you know that Psidium Guajava is an exciting fruit? Why? Although it is not the most famous like apple or watermelon, it possesses a lot of health-benefiting nutrients. Plus, it is pretty tricky to eat because of its seeds. Check out the following benefits that this superfruit has. 

• It can treat fever, constipation, diarrhea, dysentery, and hypertension. 
• It has four times more Vitamin C than an orange. 
• It has more fiber than pineapple. 
• Guava contains 150 to 200 seeds. These seeds are edible no need to spit them out. 
• There are different species of guava. Some are big; some are small. Some have lots of seeds, while others have a limited number. Also, the flesh color differs as well. Some are white-greenish, some are incredibly pink. But you can use any of it in recipes like this. 
• In addition, you can use pork in a limited number of recipes like this. The fat of the pork will surely match the sour flavor of the sour flavoring fruit. 

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Tips

Here are some tips to make sure that recipes like this will be the star of your table. 

• Wash the guava first before adding it to the stew. Cut it in halves to make sure that the sour taste will infuse in the stew. 
• Choose guava that is just right. Not too ripe or not too early. Too ripe guava fruit will get smashed in the soup. Too early, guava will taste bitter at some point. 
• The Bangus fish or milkfish is a fish that has too many bones. To ensure that you won’t get too tricked by fish bones on your throat, try boiling this fish longer to soften the bones. Also, this kind of fish has a lot of scales and bones that are hard to be recognized by the naked eye. 
• You can also try deboning the Bangus fish first for a flawless approach. 
• We recommend the belly part of the Bangus in cooking this dish. This is because the fat present in the belly adds a different kick to the flavor of sinigang. 
• Some bangus may taste like mud if not cleaned very well. So before cooking it, remove the scales and gills very well to avoid that muddy aftertaste. 
• You can also add seafood to this dish. Adding seafood will add a different layer of flavor. The seafood that you can add can be shrimp or clams etc. 

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Troubleshooting Sinigang Menu 

Even though dishes like this are easy to cook, some problems may still arise. Here are what you can do if you face those dilemmas along the way. 

• If the stew becomes too sour, add water and salt. 
• If the stew does not become acidic due to guavas, add other sour flavoring fruits, like tamarind. 
• You can not undo things when the Bangus taste like mud. It would help if you omitted it entirely in the stew. 

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Best Serve With

This amazing sour stew goes well with some dishes. The search is over. Check them out and enjoy these fantastic pairs. 

Rice – of course, a Filipino recipe deserves the perfect pair. And no one can do it perfectly than a bowl of soft and luscious rice. 

Pork Barbecue – Having a stew to pair it up by is necessary whenever you are eating anything grilled and pork. And in this instance, Pork barbecue will never be more delicious without a sinigang stew on the side. Plus, pork barbecue is also carving for a stew to cleanse your palate after a heavy meal. 

Fish Cake – Korean Fish cakes are amazingly flavorful on their own. But if you pair it with this warm Philippine soup, the flavors are southeast Asian. 

Chicken Inasal – A famous Filipino restaurant made it necessary for their chicken inasal meals to serve with a bowl of singang stew. This is the reason why they became highly renowned in the Philippines. Chicken Inasal possesses a flavor that screams for this sour stew. A perfectly cooked chicken inasal has a roasted flavor on the outside and a juicy texture on the inside. You can do this on beef, but this goes perfectly with chicken. Plus, chicken is easier to cook compared to other meat types. 

Ginataang Tulingan – this dish is popular in one local Filipino area. It has that fantastic rich flavor from ginataan or coconut milk. After eating it, you will surely crave something sour for palate cleansing. Sour stew is perfect for that. 

Beef Tapa – Beef tapa is just like barbecue only in beef meat. This can stand on its own but having a sour stew on the side makes the beefy flavor unique. There is also beef sinigang, but it seldom uses beef as the main meat in this dish. 

Pansit – we know this may seem a little too odd for this combination, but it does do wonders on the flavors. Usually, after eating, your palate look for something to cleanse out all the flavors, this soup can helps, especially if you have one pansit that is too oily. 

Halo- Halo – we know that Halo-Halo may be an out-of-this-world pair for recipes like this. But believe us! A famous restaurant has proved it already that this goes well as a dessert. 

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Conclusion

Filipinos love to play along with the ingredients that they have. Their extraordinary sense of flavor makes them discover unique variants that nobody could think about. As we unravel another incredibly amazing sinigang transformation, we hope that you are hyped enough to try it for yourself. 

We guarantee that you will feel highly native-like when you try this recipe. So cook up and enjoy. 

For more delicious recipe, visit Eat Like Pinoy!

Shrimp is a portion of excellent comfort food for Filipinos. It is part of their option where they feel rich even for just a serving. Filipinos love to cook food in different ways. They fry, put it in the dressing, make it the soup meat, and even make another dish out of it. 

One of their significant discovery is the Drunken Shrimp. Well, to start it up, you will not get drunk if you eat dishes like this. The delicious flavors will surely shock you.

We share the same excitement as you about making dishes like this. Worry no more. The wait is over. Let us join hands in showing you Filipino fantastic seafood dishes, the nilasing na hipon!

What is Nilasing na Hipon?

Nilasing na Hipon is fried shrimp cooked in wine or gin. This process of making the seafood in wine guarantees a beautiful flavor that does not make you drunk. The moment the heat touches the alcoholic beverage, it loses its alcohol content but gives the liquor’s unique taste. 

In this sense, it adds a different hint of sweetness and aroma to a menu like this. In making dishes like this, you let the shells intact with the shrimp. But you can devein it to your liking. In addition, you can play with the batter that you are going to coat it with. 

For example, the basic batter is composed of cornstarch, ground pepper, and salt. Although these three are the basic holy grail of a batter, you can add extra spices like turmeric, onion chives, or even cinnamon and cumin. It depends on what spice you would like on this menu. 

What is great about it is that shrimp goes well together with all of the spices present on Earth. Elevate the original menu with all the herbs that you know. It will not transform into a unique technical dish. It will just give birth to an impressive depth of flavor to the old menu.

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 Ways to Cook Drunken Hipon Recipes

Since this is easy to make, what you will think of is how you can cook it. For sure, you will analyze your kitchen if you can cook it right there right now. So to spare you from the brainstorming, here are the ways that you can cook this recipe. 

Cooking on a Stovetop

Of course, since every Filipino has this at home, it is not that hard to cook in this type of tool. Here, start by heating the oil in a pan in medium heat. Once the heat is hot, drop the marinated and batter-coated shrimps. 

Make sure to drop them in hot oil. If not, it will splatter too much. Also, lower the heat after 5 mins. To make sure that it will not be too hot for the next batch. 

Oven-fried recipes says it all.

This kitchen tool is perfect for those who do not have the luxury of time to fry them on a stove. All you got to do is prep the time and temperature of the oven. Preheating the oven will give you a fantastic crisp for this recipe. 

In addition, you can also cook in small batches since an oven tray holds more shrimp than frying it on a stovetop. You can oven-fry it directly to the oven tray, or you can cover the tray with foil first, then grease it with butter. Once you put the shrimp in position, drizzle olive oil on top for extra moisture. But rest assured that it will still be crispy after. 

Once it is done, you can still let it sit inside to lock in the heat. But it will be more amazing to take it out and let it rest at room temperature. This is because room temperature even made recipes like this even crispier. 

Airfryer recipes in just a click

The COVID-19 global pandemic resulted in the emergence of a new normal that we did not even expect. It says a lot of lockdowns and restrictions. One of them is the popularity of air fryers. Yes, it helps a lot in cooking. Given that requires minimal supervision, less oil, and fast preparation time. It is like a reply to a lot of home cooks who are asking for kitchen help. All you got to do is put this recipe in the barrel, set the time and temperature, and you are okay to go. 

Be mindful that before you put this recipe inside, grease it with butter to promote an even tastier flavor. 

Clay Pot

If you think that frying is only meant for metal and steel cooking tools, well, you are missing a lot in the kitchen world. Even Filipino clay pots are a good frying tool. Plus, it is beautiful to deep fry here because of its unique shape. 

 The Filipino flavors that will come out will surely amaze you. The smoky flavor and the earthy ambiance will attack your nostrils and your tastebuds. 

Instant Pot

Just set your equipment to saute for an instant pot since it does not have the deep fry function. If you aim to have a little of that beautiful dressing, this cooking equipment is perfect for you as this will not completely dry the recipe components. 

Plus, you can also go away the moment you put it inside. It will cook on its own and stop on its own as well. In addition, you can seal off the heat until it is time for the recipe’s serving time. 

Other Delicious Variants and Recipes

We know that this Filipino recipe right now is good in its original form. But there is still more to it than we know. Try out some of its fantastic Filipino variants for you to enjoy. 

Sweet and sour Nilasing na Hipon

Are you in search of a unique dressing to pair this recipe with? Then partner it with a sweet and sour sauce. All you need to do is cook it the original way. Then cook the sweet and sour dressing separately. You can serve it as a dib or submerge the entire recipe/menu into the sweet and sour dressing. 

Nilasing na Hipon with Chili garlic

Now, if you are craving that recipe that has a kick when you eat it, try this kind of variant. Again, it is easy to make this recipe. What you need to perform is to cook the recipe the usual way. You can add the chili garlic sauce at the end of the recipe’s cook time. Or you can serve it as a dipping sauce. 

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Trivia 

Did you know that there are lots of types of shrimps available? But before you dig into them species by species, let us focus on the difference between saltwater and freshwater species. 

Shrimp is when it is from saltwater, and Prawn is when it is from freshwater. Usually, the Prawns are much meatier and more extensive than the Shrimps. In addition, they can both live to cold and warm temperatures or transfer from it from time to time. 

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Tips

If you dive into this recipe, make sure that you clean the shrimp very well. Also, you can try cutting off the legs but do not remove the shells entirely- this is where the crunch is from. 

• Also, you must mark August to December in your calendars. August up to December is the calendar season of prawns. Here, you will get meaty shrimps throughout. The luscious meat of the shrimps will surely match this menu. In addition, the luscious meat always attracts most of the free advertisements that you receive in your email. Moreover, a menu that includes prawns is more often available during December. 

• From June to July, there will be more frozen prawns as it is the season for them to breed. Also, that June to July season will be there room to grow to a luscious size.

• In addition, if you want to make your dish tastier, you can go to herbeauty.com as a reference. Try this one as a free example. Herbeauty.com offers a lot of topics to discuss. If you come along to their website, you can see issues about relationships and fashion. 

• Herbeauty.com inserts clickable articles from a new window to a new window of herbeauty.com to discover. Her beauty also inserts topics about travel and travel itinerary, which is such a fantastic click.
• You can also add this menu to a salad. The green leafy vegetable of the salad will surely match the crispness and meaty delight of this menu.

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Troubleshooting

Avoid adding too much wine as it will affect the recipe’s taste. Also, you should cook the recipe in low heat to ensure that the flavors of the wine will sip in up to its meat, not just on the shells. If you cook it in high heat, there is a big possibility that the shells would crumple stick to the meat, which is not satisfying if you are aiming for crispy recipes. 

Also, you might want to avoid using frozen prawns like what you saw in an advertisement or spam on your email. These email advertisements are misleading, and this is not matching to this menu. Also, in reply to people who hoard many frozen products, this is something not extraordinary to keep in stock. 

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Best Serve With

What is perfect on Filipino recipes like this is a beautiful pair to enjoy it with. Please take a look at our Filipino recipes selected partners. 

Chicken Sisig – sometimes fried recipes are perfect for similar dry recipes as well. Especially as pulutan. Chicken Sisig will surely add an immense level of flavor to our recipes. For fried dishes, chicken is a priority. Also, Chicken Sisig holds a different level of taste that is only present on chicken meat. Chicken is a way to go. 

Sinigang na Bangus sa Bayabas – fried recipes always call for a soup to slurp with it. And Sinigang na Bangus sa Bayabas is perfect for it. Sinigang na Bangus sa Bayabas has that unique sour taste that will match the saltiness and crispness of our menu. In addition, Sinigang na Bangus sa Bayabas will offset the oily texture of the flavor of this dish. So, make sure to have this Sinigang soup alongside this menu. 

Fish Cake – Korean Fish cake is a beautiful favorite. As a combination, it will be amazing. 

Ice Cold Beer –  Now here is the perfect partner. Fried recipes are always compatible with beverages like this. 

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Conclusion

The Filipino fried recipes are something to look forward to. It is the pinnacle of every fried recipes in the world. In addition, you can play with its flavors as well. Moreover, recipes of the same kind are often cooked for bonding in inuman sessions and the likes. 

We hope that this inspires you to elevate how you cook your prawn recipes until our next fried recipes adventure. If you want to suggest something about this menu, you can always email us.

For more delicious recipe, visit Eat Like Pinoy!

Being in love with different kinds of food, many Filipinos are making their new version of various dishes that they want to try. They are one of the individuals who also love to cook on their own. It says that it is a must for every family to learn how to cook many dishes. As an example, we have here the recipes of the Best Inihaw Na Pusit menus.

Grilled Stuffed Squids are delightful yet straightforward recipes that many Filipinos love to prepare. Aside from grilled meats like chicken, beef, pork, and fish, they also like the smoky flavor in other seafood out there, especially squid. Regardless of the sizes of the squid, you can prepare them for your special gatherings.

Many Filipinos love to travel and go camping. Surprisingly, packing some food is one of their traditions. Setting fire and the grill is a great way to enjoy their night. Aside from that, the smoky flavor of this dish and the bitterness of the cold beer is superb. Yes, that is right. Many Filipino are partnering their cold beer with different Pulutan. 

The saltiness and the barbeque flavor of the ingredients are somehow a perfect combo with the cold beer. Therefore, this article is ideal for learning how to prepare this delightful Inihaw Na Pusit. You can also discover some dishes that have an extraordinary complement with this excellent dish. Plus, you can also learn some variety that can suit your taste incredibly.

Let us move forward and fill our minds with different kinds of information that you can use to understand these fantastic recipes.

What is Inihaw Na Pusit?

Grilled recipes are some of the traditional courses that Filipinos are enjoying to prepare. They commonly use chicken, pork, beef, and fish to make incredible dishes. Barbeque is the primary term of Inihaw or grill. Thus, for the Filipinos, they called it Inasal or Sinugba. They are traditionally using thin bamboo sticks as skewers for the ingredients. 

Moreover, this article uses squid as the primary ingredient to make this kind of barbeque. Mostly, Pinoys make an excellent mixture of soy sauce and vinegar to marinade their squid. They are making the mixture to add more flavor and elevate the aroma and the texture of the ingredients. Also, putting some garlic and other spices is the key to level up the taste.

After marinating the squid into the soy sauce and vinegar mixture, you need to skew them carefully. Doing this technique makes your barbeque attached to the tentacles and the body of the Pusit. It can also support your ingredients perfectly while grilling them into the fire. But, if your squid is extra in size, you can skip using bamboo sticks.

Instead, you can use a toothpick to attach the meat and the tentacles. The vast size of the squid is more likely to be easy to manage during the grilling. You can flip it without any trouble. Hence, it takes a lot of time to cook. That is why you need to focus and give your attention to it. 

Furthermore, the typical way that the Filipinos are using it is to grill something in the woods. The aroma that comes from the woods remains in the barbeque and creates an outstanding flavor. However, as years pass by, many alternatives are intended to make preparation. And that’s the charcoal that comes by. 

On the other hand, another year passes, and modernization hits our way of cooking. It becomes technical and manageable. Some people introduce machines and equipment that you can use to make these recipes more creative and instantly. And that matter says, keep on navigating the following information below.

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Ways to Cook the Inihaw Na Pusit Recipes

If you are not aware that this dish has different ways of cooking, you must stand by and read this section carefully. As people learn how to prepare recipes, they also do experiments to make their preparation easy. Hence, remaining or surpassing the flavor is the primary goal to make it a success. 

This section listed some ways and methods you can apply during your preparation of these recipes. Each of these ways contains an excellent job of making your barbeque perfectly. Thus, some practices might seem unusual than the traditional ones. So, let us begin and start this exploration that includes the following;

Grilled

Grilling is the traditional and typical way of preparing our star dish. You can use wood to make your fire during the process. The aroma of the woods can create an incredible flavor and taste. The scent also remains and makes your ingredients more appetizing. 

Charcoal to grill your squid is also essential. The charcoal has a minor fire than the wood. Therefore, it can simmer your Inihaw. You can also avoid it from burning because it can create not much fire than the dried woods. Plus, it is also easy to set and easy to burn to cook your recipe.

Airfryer

Nowadays, air fryers are somehow popular for Filipinos. But, as you know, some individuals are conscious about their health. Therefore, they are avoiding the burnt from the grilling method that is common for this recipe. Hence, as they are using this machine, they can achieve the way they want to have.

An air fryer is an appliance that doesn’t need any components to cook a dish. You can get a positive outcome without any grease from the oil and the burning taste of our star dish. It is also simple and easy-to-use equipment for cooking. Placing all the ingredients at once and set the minutes that you need to perform.

After some minutes, flipping the squid is a must. It is required to make the cooking balance and prepare your dish correctly. You can also dash some more of your marinading mixture before setting the timer again. That way, you can achieve the flavor you want even if you use an air fryer rather than the griller.

The only thing that you might wonder about is the smoky flavor. Dissimilar to the cooking effect of the woods and the charcoal, you can’t achieve the smoky flavor and tanginess of your squid recipe naturally. Thus, you can use some of the spices to make an artificial or a substitute taste.

Oven

It is the same as the baking technique. You can also use an oven to prepare these delightful recipes. This method can go along with the people who are living in an urban area. As you know, you can set fire in a building or a neighborhood with many facilities around. 

Traditionally, grilling is much more accessible for the people living in the provinces or has a massive space or open areas. That says you can use this machine as an alternative way of cooking your squid barbeque. Plus, it is more convenient and time saver than grilling your food. Just set up the timer and the amount of heat that you need to bake your squid. 

Besides, this appliance can also create some smoky flavor once the mixture’s residue is released and collected below by the tray. The heat below can evaporate the mix and gives a smokey and aromatic effect to your squid. That way, you can also enjoy the taste that is slightly similar to the grilled ones. 

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Other Delicious Variants and Recipes

It doesn’t mean that when you grill the squid, you can skip right there. There are some varieties that you can try to make things more excellent. This section provides some information that you can use to prepare your version of squid barbeque. Each of these variants contains so much flavor and incredible taste. It includes the following;

Relleno Squid Barbeque

Pinoys are all familiar with the Relleno thing, especially with fish. However, having a recipe that is unusual for some individuals requires more elaboration and explanation. An example for that is the Inihaw Na Rellenong Pusit. These recipes contain an excellent preparation that you might find amusing and surprising.

Squid Relleno or stuffed squid contains ground pork. The ground pork has a flavor that compliments your squid outstandingly. For some reason, it surprises many people because of the taste that they can produce. As you know, they are from different ingredients and meat. The flavor is also dissimilar to each other.

However, they managed to create an incredible and remarkable flavor that can keep you from craving it. The smoky flavor also contributes to the relish and flavor these ingredients have—adding some vegetables like carrots, potatoes, bell pepper, and more balances the taste altogether. Plus, the spices can level up the entire recipe.

Grilled Stuffed Squid with Garlic, Ginger, Onion, and Tomatoes

If you don’t want the pork or are not allowed to try it, this variant is much meant for you. You only need to prepare the common ingredients like garlic, onion, ginger, and tomatoes. The ginger can remove the fishy odor and taste of your squid. The tomatoes can give extra sweetness and balance the flavor of sourness into the entire stuffed recipe.

On the other hand, the garlic and the onion are the duos that make an indescribable taste that provides excellent flavor to your recipe. You can put soy sauce for additional saltiness.

Altogether, they have a fantastic combination that can suit your taste very well. In addition, you can create a recipe that you can include in your menu every time you have a gathering or an outing.

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Trivia

Did you know that aside from the word Inihaw, there are many counterpart terms of grilled in the Philippines? Yes, that is certain. An example of that is the word Sinugba that comes from the Cebuanos. Inasal is the other term that is also from the Cebuanos and the Hiligaynon. Inihaw is a Tagalog term also. 

Aside from that, Filipinos also considered squid barbeque as a portion of street food. Together with other advertisement food in the street, they prepare this recipe as Merienda, Ulam, and Pulutan. It contains a universal taste that many people can relate to. That is why they are requesting it aside from the pork barbeque, chicken Inasal, chicken and pork Isaw, and many more.

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Tips

There are some tips that you can perform to make your preparation more successful. Each of these details is a helpful reminder during your Pusit barbeque cooking. It includes the following;

• Clean your squid correctly by removing the intestine. It has a dark color and sandy texture that also contains the food of the squid, like small fishes. 
• Eliminate the transparent thing that serves as the backbone of the squid. It is a long and plastic-like texture.
• Remove the mouth of the squid. It is at the bottom and in the center of the tentacles. Push the surroundings of the circular thing to get it through. Pull it until you get the white strand part.
• Upon cooking, slice some part of the front of the squid. That way, it can release the juices inside the squirt and cook the ingredients inside of it.
• Grill it in a short period. If you cook it much longer, you will get a rubber-like texture. Preparing this dish is much faster than the chicken and pork barbeques, so you need full attention.

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Troubleshooting

This section contains the remedies that you can perform when some incidence occurs unexpectedly. It can help you to make your recipe as presentable as it can be. It consists of the following;

• It burns on the outside.

It is a common problem that you might encounter while grilling your squid. To lessen the burn that produces bitterness, you can brush the marinating mixture into the burnt part so you can easily remove it and make it taste better.

• Uncooked inside of the squid

It is common for the people who set their fire stronger. As you know, squid is easy to cook and burn. However, if you cook it at a high celsius, it can produce unbalanced heat on the inside. Therefore, it can remain undone. The incredible thing about that is to bring it into the microwave and bake it for some minutes. That way, you can slowly cook the seafood properly.

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Excellent Served With

There are some courses that you can try with our star dish. They can provide the combo that you might not know works well with each other. The examples for that is the following;

Rice

The specific taste of the steamed rice can complement the salty flavor of our menu.

• Pancit Bihon

Pancit is also a recipe that most Filipinos prepare for every occasion that they have. So it is not surprising to reply that it is also a fantastic combo with the Inihaw out there, especially with our star dish of the day. 

• Ube Halaya

This Ube dessert has a sweet yet nutty flavor that can reply to the saltiness of our star dish. In addition, it can eliminate the leftover taste of our recipe into your mouth. That is why it is an outstanding combo to consider.

Beer

A bottle of cold beer has an excellent combo with the recipe that we have. The saltiness and the bitterness of these two contain an outstanding reply that can satisfy your cravings instantly. 

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Conclusion

It is a top opportunity to share these recipes. We are hoping for an excellent outcome when you try this at home. You can use this article as a valuable advertisement to make your new version of this recipe. The additional information is also an excellent guideline to reply to some details that you need to consider.

Email us if needed. You can ask questions regarding this article through email/emails. We can also email you back as a response. Have a good day ahead!

For more delicious recipe, visit Eat Like Pinoy!