Ginataang Pusit Recipe: Filipino squid in creamy coconut sauce

by Joost Nusselder | Updated:  December 15, 2020

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This Ginataang Pusit Recipe is another great variation of “Ginataan”, a popular, simple, yet delicious Filipino dish that is made from coconut milk.

This variation of Ginataan uses Squid or locally known as ‘Pusit’ in Filipino.

What is Ginataang Pusit?

This tasty Recipe, yet simple dish is quite easy to prepare, and with the ingredients, quite easy to get too.

The dish has a pinkish color to it, unlike most Ginataan dishes, the Ginataang Pusit it gets the pinkish to grayish color from the squid.

The ingredients required to Ginataang Pusit are the following, garlic cloves, chopped onions, cooking oil, salt and pepper, coconut milk (ginataan), and squid (fresh, smaller ones are suggested).
Ginataang Pusit Recipe

Ginataang Pusit Recipe

Ginataang Pusit Recipe (squid and coconut milk)

Joost Nusselder
Ginataang Pusit it gets the pinkish to grayish color from the squid. The ingredients required to Ginataang Pusit are the following, garlic cloves, chopped onions, cooking oil, salt and pepper, coconut milk (ginataan), and squid (fresh, smaller ones are suggested).
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Prep Time 7 mins
Cook Time 15 mins
Total Time 22 mins
Course Main Course
Cuisine Filipino
Servings 4 people
Calories 294 kcal

Ingredients
  

  • 1 kilo medium-sized squid
  • 1 cup coconut milk
  • 2 pcs green chili peppers sliced (optional)
  • 1 tsp ground black pepper
  • spring onions chopped
  • 1 medium-sized onion chopped
  • 3 cloves garlic minced
  • 1 inch ginger slivered
  • 2 tsp patis or fish sauce
  • 1 tsp salt

Instructions
 

  • Clean the squid by removing the beak, ink sack and transparent backbone.
  • Saute garlic, onion, and ginger for a few minutes then add the squid.
  • Stir-fry for a few minutes again until the squid is slightly cooked.
  • Then pour the coconut milk and season with salt and pepper, adjust the amount if necessary.
  • Simmer again for a few minutes until the sauce is thick then add the green chili peppers.
  • Don’t overcook so the squid won’t get too tough.
  • Remove from fire and serve hot.

Nutrition

Calories: 294kcal
Keyword Ginataang, Pusit, Squid
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Ginataang Pusit

Ginataang Pusit Recipe, How to Prepare, and more

  • The first step to make Ginataang Pusit is to pound the garlic with the mortar and pestle (like one of these) after you’re done with that, the next step is to sauté the garlic in a low-medium heat on a pan with only a little cooking oil.
  • Afterward, add the chopped onions on the pan, and then sauté the ingredients for five minutes and make sure that the ingredients don’t burn. The garlic and onions help give the Ginataang Pusit flavor.
  • The next step in cooking Ginataang Pusit is, once the onions start to brown a little, you can now add the sliced squid in with the rest of the ingredients that you’ve added previously. Sauté the ingredients for five more minutes to cook the squid thoroughly, however, do not overcook the squid, as it will give the squid a rubbery texture, making it harder to eat.
  • Also, in this step of cooking Ginataang Pusit, you’ll see that the squid will water.
  • Once five minutes have passed, you can now add the coconut milk as well as salt and pepper to add taste to the Ginataang Pusit, make sure you don’t put too much coconut milk, cover the pan and simmer the Ginataang Pusit for at least another ten minutes to fully cook the dish.
  • Once that’s done, you can now serve the Ginataang Pusit, it’s great to serve with rice. Eat well!

Also check out this easy preparation of deep-fried Pinoy kalamares

Creamy Ginataang PusitYou can add some Eggplant or Sitaw on your Ginataang Pusit. Aside from this Ginataang Pusit Recipe, you can also try our Adobong Pusit Recipe.

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.