Friday, November 9, 2012

HOW TO MAKE DAING NA PUSIT (DRIED SQUID)


How To Make Daing Na Pusit (Dried Squid)  –This dish is one of the favorite pulutans of the Filipinos because it is so tasty and it easily kill the bad taste of alcohol beverages. The best time for making Daing Na Pusit is during summer because it is the season when squids are cheaper in the market and easier to dry squids. Daing na Pusit is a traditional dish in the Philippines and even these days, processing food like drying is still used since not all households have fridge for better food storage. 



There are many ways and [rocedures that can be used in making Daing Na Pusit and what I am going to share with you is the simplest and very traditional technique. In this recipe, we are going to use the smaller squid because it is softer and easier to dry. In the Northern part of the country, one of the methods they use is like making tinapa which they hang the squid over the smoking stuff until the squids become dry. In Central Luzon where I live, the most common way we use is the very traditional solar-drying method. Here is how to make Daing Na Pusit (Dried Squid):



Ingredients:
1 kilo of Squid
1 cup of rock salt
Cooking oil
Hot chili sauce

Method and Cooking Procedure
  1. Wash the squid thoroughly.
  2. In a bowl, combine squid and salt.
  3. Gently mash to remove the dirt that has not been removed by water.
  4. Remove the eyes and innards.
  5. Wash the squid to remove excess salt.
  6. Drain water and arrange the squid over the metal screen.
  7. Dry the squid under the sun for 2 days.
  8. When ready for cooking, heat oil in a pan.
  9. Drop the squid little by little until crispy.
  10. Put in a platter and serve with hot sauce.
That's how to make Daing Na Pusit (Dried Squid).

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