Samal Island, Davao Gulf, Philippines, 07-11.8 N / 125-42.7 E

 

Mhel is a lively Filipina from Negros Island who is crew aboard Moonrise.  Having seen someone barbecuing stuffed squid at Hagimit Falls during one Sunday excursion on Samal Island, we wondered aloud to Mhel about the recipe.   She said, "It's easy" and showed up at the next cruiser potluck with her version of this luscious appetizer.

 

Small squid, cleaned, heads still on

salt and pepper to taste

fresh tomatoes, chopped

red onion, minced

fresh ginger, chopped fine

olive oil

lemon juice

 

Make a salsa of fresh tomatoes, onions, ginger, olive oil, lemon juice, salt and pepper.  Slit squid at base of head, stuff body with salsa and close with a toothpick.   Brush squid with olive oil and place on a hot BBQ grill and cook for "about 30 seconds" on each side. 

 

Optional: serve with a soy sauce-based dipping sauce

 

 

 

 

Grilled Stuffed Squid
2 large squid cleaned.
salt and pepper to taste
2 stalks celery, chopped
2 thumb sized ginger, pressed then thinly sliced.
2 medium tomatoes, chopped
2 medium onions, chopped
2 tbsp olive oil

 
Procedure.  

 
Season the squid with salt and pepper. In a bowl, toss the the stuffing mix. Drizzle some olive oil and season with salt and pepper. Stuff the squid with the mix. Put back the tentacles and secure it with toothpicks.  
On a flat surface, drizzle some olive oil and generously coat the foil. Cover the squid with foil.
Grill for about 6 minutes on each side. Let it cool.  
Slice the squid and transfer to a serving plate. Serve with a soy-based dipping sauce (Mix 2 tbsp soy sauce, 3 tbsp soup stock, 1 tbsp sugar, chopped onions, lemon juice, chopped green onions and Thai chilies).
 

- See more at: http://www.skiptomalou.net/2013/05/grilled-stuffed-squid-pinoy-style.html#sthash.rHXsjl2F.dpuf

Grilled Stuffed Squid
2 large squid cleaned.
salt and pepper to taste
2 stalks celery, chopped
2 thumb sized ginger, pressed then thinly sliced.
2 medium tomatoes, chopped
2 medium onions, chopped
2 tbsp olive oil

 
Procedure.  

 
Season the squid with salt and pepper. In a bowl, toss the the stuffing mix. Drizzle some olive oil and season with salt and pepper. Stuff the squid with the mix. Put back the tentacles and secure it with toothpicks.  
On a flat surface, drizzle some olive oil and generously coat the foil. Cover the squid with foil.
Grill for about 6 minutes on each side. Let it cool.  
Slice the squid and transfer to a serving plate. Serve with a soy-based dipping sauce (Mix 2 tbsp soy sauce, 3 tbsp soup stock, 1 tbsp sugar, chopped onions, lemon juice, chopped green onions and Thai chilies).
 

- See more at: http://www.skiptomalou.net/2013/05/grilled-stuffed-squid-pinoy-style.html#sthash.rHXsjl2F.dpuf

 

 

Grilled Stuffed Squid
2 large squid cleaned.
salt and pepper to taste
2 stalks celery, chopped
2 thumb sized ginger, pressed then thinly sliced.
2 medium tomatoes, chopped
2 medium onions, chopped
2 tbsp olive oil

 
Procedure.  

 
Season the squid with salt and pepper. In a bowl, toss the the stuffing mix. Drizzle some olive oil and season with salt and pepper. Stuff the squid with the mix. Put back the tentacles and secure it with toothpicks.  
On a flat surface, drizzle some olive oil and generously coat the foil. Cover the squid with foil.
Grill for about 6 minutes on each side. Let it cool.  
Slice the squid and transfer to a serving plate. Serve with a soy-based dipping sauce (Mix 2 tbsp soy sauce, 3 tbsp soup stock, 1 tbsp sugar, chopped onions, lemon juice, chopped green onions and Thai chilies).

- See more at: http://www.skiptomalou.net/2013/05/grilled-stuffed-squid-pinoy-style.html#sthash.rHXsjl2F.dpuf