Pusit Rellenomexican ----STUFFED CALAMARI---- 12 large squids 1/2 lb ground pork 3 green onions, finely sliced 1 egg, beaten 1 salt and pepper to taste 1 garlic clove, minced 1 tablespoon vegetable oil 1 medium onion, chopped 1 medium tomato, chopped 1/2 bay leaf 1 tablespoon soy sauce Remove 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, don't 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 don't like calamari or are a bit squeamish. Regular bananas can be used but they should be very firm and green. |
