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Suggest a better descriptionRemove squid heads and ink sacs, clean the calamari outside and inside. Sprinkle salt lightly on squids and set aside. In a large bowl combine ground pork, green onions, beaten egg and a little salt and pepper. Stuff squid cavities with meat mixture. This is messy and slippery, dont over stuff the calamari as the stuffing will swell when cooking. A pastry bag makes this easier to do. Place a pan in a steamer and steam the calamari covered for 10-15 minutes, or until filling is cooked. Drain liquid and set aside. Prepare sauce while steaming calamari. In a skillet over medium heat, saute garlic in oil until lightly browned. Add onion and stir for 1 minute. Add tomato, bay leaf and soy sauce and cook for 3-5 minutes until tomato pieces are soft. Pour sauce on top of stuffed calamari. Serve with rice. Note: I save the tentacles from the calamari and as a side dish stir fry them with some shrimp and vegetables. I used the broth from steaming the calamari as a liquid in this dish. This is NOT a good dish to serve to people who dont like calamari or are a bit squeamish. Regular bananas can be used but they should be very firm and green.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 6 | ||
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Calories: 89 | ||
Calories from Fat: 58 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 48.9mg | 15 % | |
Sodium 92.1mg | 3 % | |
Potassium 160.2mg | 4 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.4g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 89
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