INGREDIENTS:
- 3 medium sized squid (about 2 lbs in total weight)
- 1/2 lb ground pork
- 14 oz. tofu, fried and cubed
- 1 bundle spinach, washed and trimmed
- 1 medium sized onion, minced
- 4 cloves garlic, minced
- 1/4 cup cilantro, chopped
- 1 Tbsp garlic powder
- 1/4 cup soy sauce
- 1 Tbsp lemon or lime juice
- 4 Tbsp olive oil
- 1 Tbsp fish sauce
- 1 Tbsp chopped cilantro for garnishing
- 1 lime or lemon, cut into wedges
- salt and pepper
INSTRUCTIONS:
- Clean the squid. Remove the innards, the beak (which is a bony piece of inedible cartilage that it is located at the base of the tentacles), the thin transparent cartilage from the body of the squid, the ink sac and the skin. Wash and drain.
- Sprinkle squid with 1/2 Tbsp garlic powder, 1 tsp salt and 1/4 tsp pepper. Let sit in a shallow container. for about 15 minutes. Mix soy sauce and lime juice and pour onto the squid. Let sit for 15 minutes more.
- Meanwhile, in a skillet over medium heat, saute garlic in 3 Tbsp olive oil until light brown. Add onion and saute until translucent. Add pork and cook for about 10 minutes. Add spinach, remaining garlic powder and fish sauce. Saute for 3 minutes. Season with salt and pepper to suit your taste. Add the fried tofu and mix well. Remove from heat and allow to cool down.
- Preheat oven to 375F. Grease a baking dish with remaining olive oil. Stuff squid with cooked filling. Secure the opening of each squid using a toothpick. Arrange in prepared baking dish. Cover with aluminum foil.
- Bake covered for 30 minutes. Remove cover and bake for 5 minutes more. Serve warm. Garnish with chopped cilantro and lime or lemon wedges.
Source: Pinay In Texas Cooking Corner
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