Amansinaya Cookbook

Inihaw na Pusit
Stuffed Squid
Ingredients:
• 2 large squid cleaned
• 2 medium ripe
tomato sliced into
small cubes
• 2 medium yellow
onion sliced into
small cubes
• 2 thumbs ginger
minced
• 3 tablespoons soy
sauce
• 4 tablespoons oil
• 1 lime or 2 pieces
calamansi
• 1 teaspoon salt
• 1/4 teaspoon ground
black pepper
Squid Adobo
Ingredients:
• 1 kg squid, cleaned
• 1/2 cup water
• salt & pepper to taste
• 2 tablespoons
olive oil
• 1 small minced onion
• 2 minced cloves garlic
• 1 chopped tomato
• 1 tablespoon
soy sauce
Preparation
Arrange the squid in a bowl. Add soy sauce and lime.
Marinate for 12 minutes. Combine the onion, tomato,
ginger, salt and ground black pepper in a bowl. Stuff
the marinated squid with onion mixture. Secure the
head of the squid using a toothpick to prevent it from
falling off. Heat the grill and start to grill one side of
the squid. Brush some oil on top of the squid. Continue
to grill for 2 minutes. Turn the squid over to grill
the opposite side. Brush oil on top. Continue to grill
for another 2 minutes. Note: Flip the squid every 2 to
3 minutes until it gets fully cooked. Do not overcook
squid as the texture will be spoiled.
Preparation
Combine the squid, vinegar and water in a small pot
over medium heat; season with salt and pepper. Cook
for 10 minutes. Meanwhile, heat the olive oil in a saucepan
over medium heat; cook and stir the onion and
garlic in the hot oil until softened, 5 to 7 minutes. Stir
the tomato and soy sauce into the mixture. Pour the
squid mixture into the saucepan and bring it to a simmer;
cook together another 20 minutes.
Mango Float
Ingredients:
• 2 pack all purpose
cream
• 1 can sweet
condense milk
• 1/2 teaspoon pure
vanilla extract
• 1 ½ cups graham
cracker crumbs
• 3 ripe mangoes, diced
Pumpkin dessert
Ingredients:
• pumpkin
• all purpose cream
• sugar
Desserts & Sweets
filipino and international desserts
The best way to finish a wonderful day after being on the water -
a tasty filipino dessert. Filipinos love sweet dishes,
for europeans the sweet spaghetti version
feels a bit weird, but others - such as Mango float - are
definitly among the top desserts worldwide.
Preparation
Combine the cream, sweet condensed milk and vanilla
extract in a large bowl. Beat it until it's double
in volume, about 4 minutes. Spread 2 cups of cream
in an 8-inch square baking dish, followed by 1/2 cup
graham cracker crumbs and a third of the mangoes.
Continue alternating these layers ending with mangos
each time,3 to 4 layers. Let it set it in the freezer at
least 8 hours or overnight.
Preparation
Slice the pumpkin roughly 2 cm thick pieces and remove
the skin.Lay the pumpkin into a large pot while
using one layer of pumpkin and one layer of sugar to
cover it. Let it soak overnight or at least for 5 hours.
The pumpkin will be covered with the liquid it releases
naturally. Bring it to a boil, when it's soft enough for
the fork to penetrate, rest it in a cool place then keep it
in the fridge till it's chilled. Serve with a small amount
of all purpose cream as a topping.
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