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
- Wash the squid thoroughly.
- In a bowl, combine squid and salt.
- Gently mash to remove the dirt that has not been removed by water.
- Remove the eyes and innards.
- Wash the squid to remove excess salt.
- Drain water and arrange the squid over the metal screen.
- Dry the squid under the sun for 2 days.
- When ready for cooking, heat oil in a pan.
- Drop the squid little by little until crispy.
- Put in a platter and serve with hot sauce.
