Tinolang Pusit (Squid in Ginger-based Soup)
INGREDIENTS:
  • 1 lb. fresh squids, cleaned and sliced into rings
  • 1 small green papaya, peeled, deseeded and cut into wedges
  • 1 bundle siling labuyo (chili pepper) leaves, washed and trimmed
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 inch ginger, sliced into strips
  • 2 – 3 cups water
  • 2 tbsps. cooking oil
  • 1 tbsp. patis (fish sauce)
  • salt and pepper

PROCEDURE:
  1. In a saucepan, heat the cooking oil and sauté onion, garlic and ginger over medium heat.
  2. Add squid rings. Stir frequently until the squids slightly turn opaque.
  3. Pour in the water and fish sauce. Simmer for 5 minutes.
  4. Add papaya and simmer for another 5 minutes or until the papaya becomes tender.
  5. Add the siling labuyo leaves, and season with salt and pepper.
  6. Serve hot with steamed rice. Enjoy!
**Number of Servings: 4

TIPS FROM ENZ:
  1. Do not overcook the squid as the meat may get tough or rubbery.
  2. This dish is best consumed with squeezed calamansi (calamondin) and patis on the side.