the art of squid sewing

i had been eating lots of squid for the last few weeks - at home and outside - in filipino and vietnamese culinary fashion. over the weekend i found some medium size ones which my housemate was wanting to cook. the squid was supposed to be cooked 'sisig' style but instead was decided to be stuffed. this is how you practice this art:

1. wash and clean the squid. remove the 'ink'. set aside.
2. mince meat. in this case it was chicken boiled the night before. if you use fresh meat, tendency is the stuffing will shrink and so your squid won't look as stuffed as it should be.
3. chop some garlic, onion and green pepper (spicy preferred) very finely.
4. mix the above
5. salt to taste
6. fill the headless squids. you can opt to mince the heads and mix with the meat stuffing.
7. sew the edges to seal. in this case, there is no recommended type of stitching. remember, this is an art...
8. steam for 30-40 minutes. solution: water (of course), salt, peppercorn and oregano.
9. fry both sides. aside from giving texture and color, this will enhance the flavor of the squid.
   
10. don't forget to remove the stitches before serving.
    

salamisim

paano ibabaon sa limot
ang mga alaalang
walang bakas ng nakalipas -
mga aninong nakasunod
sa bawat hakbang ng kasalukuyan?
di kaya pangitaing muli
ng darating na bukas?

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