Grilling Recipes

Inihaw na Pusit (Grilled Squid) Super Lambot Barbecue Style – Filipino Cooking Recipes

The most common problem with “Inihaw na Pusit” is the texture being rubbery-like to eat. To achieve a tender texture, we need to cook it not too long at a very high heat or low charcoal heat for a few minutes depending on the size of the squid.

Do not forget that massaging the squid also help achieve a tender texture and by always applying the mixture we made while being grilled.

I did not include the cooking time as it will vary on the size of the squid. You can watch the full video to see the technique and cooking grill texture you need to achieve a very tender and delicious “Inihaw na Pusit” or also known as Grilled Squid.

Inihaw na Pusit Ingredients
– Squid
– Calamansi / Lemon Juice
– Salt
– Oyster Sauce
– Olive Oil
– Garlic

Inihaw na Pusit Cooking Instruction
– Clean the squid by removing its beak, cuttlebone, internal organs and wash it.
– Marinate the Squid with Oyster sauce, salt, Calamansi or Lemon juice and salt. Pepperand ginger is optional
– Slice the squid body for quick and easy cooking
– Cook it using charcoal (better charcoal improve taste )
– Cook it for a few minutes and always brush it with the olive oil and oyster sauce mixture
– Serve

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