Pro Tips
**Chef's Tips & Troubleshooting:**
- Don't overcrowd the pan — cook in batches if needed so ingredients sear instead of steam.
- Cook garlic until fragrant but not browned — burnt garlic turns bitter fast.
- Let the tomatoes break down completely before adding other ingredients to build a flavor base.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh). Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Ginisang Pusit
Ginisang Pusit is made of squid cooked in juicy tomatoes and onions. This classic Filipino seafood dish is easy to prepare and so flavorful. Perfect with steamed rice!
Instructions
- Hold the tail tube portion of the squid and with fingers and pull the cuttlebone (the thin, clear cartilage inside the tube) from inside the body, leaving the ink sack intact. Rinse squid thoroughly and Drain it well.
- In a pot on medium heat, combine squid, vinegar, 2 cloves of the garlic, peppercorns, and bay leaf. Get it boiling for 3 to 5 minutes or just until squid changes color.
- Remove from heat and drain, reserving about 1 cup of the liquid.
- Get a pan - medium heat and warm up 1 tablespoon of the oil. Add onions and the remaining 2 cloves garlic and Cook it until softened.
- Mix in tomatoes and cook, mashing them with a spoon, until softened.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add squid and cook, stirring them around, for about 1 minute.
- Add reserved liquid and Keep cooking until squid is cooked through and sauce is reduced.
- Add the remaining tablespoon of oil and toss.
- Add salt and pepper to taste. Serve it while it's hot.
- One sure way to ruin squid is to overcook it. Cook in the vinegar briefly just until color changes, as it will finish off when sauteed with tomatoes.
- Do not cover or stir when boiling the squid in the vinegar to cook off the strong acid taste.
- Add chopped chili peppers or dried red pepper flakes for a spicy version.
- Don't skip the tablespoon of oil at the end of cooking. It makes the dish taste better by bringing out the flavors.
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Pro Tips & Troubleshooting
- Don't overcrowd the pan — cook in batches if needed so ingredients sear instead of steam.
- Cook garlic until fragrant but not browned — burnt garlic turns bitter fast.
- Let the tomatoes break down completely before adding other ingredients to build a flavor base.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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