This Might Be The Best Rellenong Pusit Recipe Online

This stuffed squid recipe is not the grilled pusit of your childhood. It just might be better. This recipe takes party-favorite pusit and elevates it to a flavorful and indulgent dish by infusing it with Knorr Liquid Seasoning Original and stuffing it with a fragrant pork and vegetable mixture. This stuffed squid is then pan-fried to get a crispy crunch exterior that makes it a cut above every other stuffed squid (rellenong squid) you’ve ever tried.

Tips

Dredging the squid in flour before egg ensures that the egg has something to cling to instead of just sliding off the squid.

60 min.
4 People
Medium

Ingredients

2 pcs large squid (pusit), cleaned
1/2 cup Knorr Liquid Seasoning Original
1 tbsp canola oil
5 pcs garlic cloves, minced
1 pc medium onion, diced
2 pcs celery stalks, diced
1 pc medium tomato, diced
1 pc large carrots, diced
200 grams ground pork
to taste salt and pepper
1 cup all-purpose flour
1 pc large egg, beaten
6 tbsp canola oil

Cooking Method

In a large bowl, add pusit (squid) and Knorr Liquid Seasoning. Set aside and let marinate for 30 minutes.
Heat a pan over medium heat and add 1 tbsp oil.
Sauté garlic and onion until fragrant. Add celery, tomato and carrots. Cook for 3-4 minutes.
Add the pork and cook until browned.
Season with salt and pepper to taste.
Let the pork mixture cool for a bit before stuffing the meat inside the squid.
Once filled, close the opening of the squid using toothpicks to prevent the stuffing from oozing out when cooking.
Prepare to dredge the stuffed squid.
Coat the stuffed squid in flour and shake off excess.
Then, dip the coated stuffed squid in egg before dipping in the flour once again.
In a large pan, add oil and bring up the heat to medium high.
Pan fry the stuffed squid, cooking each side for about 4-6 minutes.
Transfer the stuffed squid into a serving dish lined with paper towels to absorb the excess oil and enjoy!