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Ingredients
- 1 kilo Pusit, cleaned
- 1 med onion, sliced
- 3 cloves garlic, minced
- 1/4 cup cane vinegar
- 2 tbsp soy sauce
- salt and pepper
- 1 tsp canola oil
- 1/4 cup coco milk
- 2 pc eggplant, sliced
Directions
- Mix all ingredients in a shallow pot and cover.
- Bring it to a boil. Once boiling let it simmer on low heat without stirring. (stirring will cause the vinegar to taste raw)
- Once the pusit (squid) changes in color, try to prick it with a fork. If it goes through then it is cooked. Do not over cook squid as it will get tough to eat.
- Add coco milk, simmer for a minute then add canola oil and remove from heat.
- On a separate pan, boil the talong (eggplant) separately. Add the talong on the cooked squid as garnish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 945g | |
| Calories 299 | |
| Calories from Fat 53 | 18% |
| Total Fat 6.06g | 8% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 1827mg | 76% |
| Potassium 1996mg | 57% |
| Total Carbs 57.12g | 15% |
| Dietary Fiber 27.3g | 91% |
| Sugars 22.5g | 15% |
| Protein 11.09g | 18% |
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