This version of Ginataang Pusit is cozy, creamy, and just a little spicy—made with baby squid, coconut milk, chilies, malunggay (moringa leaves), and a handful of watercress for extra freshness. Think of it like a cross between adobong pusit and ginataang anything—but with its own personality.
How to Make Ginataang Pusit with Malunggay
Clean the squid and quickly sauté it to remove excess liquid. Sauté aromatics like ginger, garlic, onion, and lemongrass, then add shrimp paste and coconut milk. Simmer the squid in the sauce until tender, then stir in malunggay and watercress at the end. Serve warm with plenty of rice!
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Ingredients you'll need
Notes and substitutions
- Squid (pusit): I used baby squid here for a tender bite. You can use regular-sized squid too—just cut them into smaller pieces. I removed the ink for this recipe so the coconut sauce stays creamy and light in color.
- Coconut milk: Use full-fat coconut milk (gata) for a richer sauce. You can adjust the consistency by adding a bit of water.
- Malunggay leaves : I used fresh moringa leaves (malunggay)—they cook fast and add a mild, earthy flavor. They’re an easy way to add something nutritious. I also threw in some watercress because I had some on hand. You can also use spinach, chili leaves, mustard greens (mustasa), or pechay—any leafy veg that wilts but still holds up in a saucy dish like this.
- Shrimp paste (bagoong alamang): I like using a bit of shrimp paste in coconut-based dishes—it adds so much depth and umami. You can always swap it with fish sauce, flaked smoked fish (tinapa), or even dried fish if that’s what you have. Any of those will help bring out the savory flavor of the dish.
- Lemongrass: I used it along with the usual ginger, garlic, and onion. If you have some, add it in for a fresh and citrusy aroma.
How to make this recipe
Step 1: Clean the squid
Clean the squid thoroughly—discard the beak (found in the center of the tentacles), cartilage, and ink sac.
For small squid, you can keep the eyes attached to keep the tentacles from falling apart—just make sure to remove the innards and beak.
For this recipe, I removed the ink to keep the sauce light and creamy. (If you want a richer, darker sauce, you can leave it in.) Check out my step-by-step guide to cleaning squid if you’re not sure how.
Step 2: Sauté the squid briefly
Heat a wok or wide pan (no oil needed) and add the squid. Sauté for a few minutes, just until it starts to release its liquid. Squid tends to get watery as it cooks, and this step helps draw out some of that moisture so your sauce doesn’t end up too thin.
I usually add a splash of vinegar here—it helps tone down the strong smell and cuts some of the sliminess. You don’t need to cook off all the liquid; just turn off the heat and strain it if it gets too watery. Set the squid aside.
Step 3: Sauté the aromatics
In the same pan, heat a bit of oil and sauté the ginger until fragrant. Then add the garlic and onion.
If you have lemongrass, you can add it here—minced or smashed. Toss in a few sliced chilies too, depending on how spicy you want it.
Step 4: Add the shrimp paste and coconut milk
Add the shrimp paste and sauté for a minute to bring out its flavor. Pour in the coconut milk and stir well. Season the sauce with fish sauce, salt, or black pepper, as needed.
Let the sauce simmer until it starts to thicken. If it gets too thick, you can always add a splash of water. If it’s too thin, just let it simmer a little longer uncovered.
Step 5: Simmer the squid
Return the squid to the pan and let it simmer. Keep the heat low—just enough to maintain a light simmer.
Let it cook for about 15 minutes, or until the squid is tender and the sauce has slightly thickened. Stir occasionally and adjust the heat as needed to avoid boiling too hard.
Step 6: Add the greens
Once the squid is tender and the sauce has slightly thickened, add the malunggay leaves. Let them cook for about 2 minutes, just until wilted.
Then add the watercress and cook for a few minutes, just until wilted.
Give it a final taste—add more sliced chilies if you want extra heat. Then turn off the heat.
Step 7: Serve
Serve warm with lots of rice—it’s rich, savory, and perfect for spooning over a big bowl of steamed rice!
Recipe FAQs
Yes, regular squid works too—just cut it into smaller pieces so it cooks evenly. I like using baby squid because it’s naturally more tender and has a slightly sweeter flavor.
For this recipe, yes. Removing the ink keeps the coconut sauce light and creamy. But if you prefer a darker sauce, you can leave it in.
Fish sauce, flaked smoked fish (tinapa), or even crumbled dried fish are great alternatives. They all add that deep umami flavor that complements the coconut milk.
More Filipino Dishes with Coconut Milk
- Ginataang Kalabasa at Sitaw: A vegetable dish with squash and yardlong beans simmered in coconut milk.
- Laing: Taro leaves cooked in coconut milk, often with chilies and shrimp paste.
- Bicol Express: A spicy coconut milk dish made with pork, shrimp paste, and lots of chilies.
- Ginataang Alimango (Crab in Coconut Milk): Fresh crab simmered in coconut milk with aromatics, often with malunggay or chili leaves added.
- Ginataang Manok: Chicken stewed in coconut milk with aromatics and sometimes green papaya or chili leaves.
- Ginataang Langka: Young jackfruit cooked in coconut milk with aromatics and shrimp paste.
- Gising-Gising: Spicy, creamy winged bean dish in coconut milk.
Other seafood recipes you may like
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📖 Recipe
Ginataang Pusit with Malunggay
Equipment
- Large pan or wok
Ingredients
- 2 pounds small squid, cleaned; ink sac removed (see note)
- 1 tablespoon vinegar optional, for sautéing squid
- 1 thumb size ginger sliced into thin strips
- 4 cloves garlic minced
- 1 medium onion chopped
- 1 stalk lemongrass, whacked optional (see note)
- 1 tablespoon shrimp paste or bagoong alamang raw or sautéed (see note)
- 3 cups coconut milk adjust to taste (see note)
- 2-4 green or red chilies, sliced or whole adjust to taste
- 3 cups malunggay leaves (see note)
- A small bunch of watercress, roughly chopped optional (see note)
- Fish sauce, salt, and pepper to taste
- Neutral oil for sautéing
Instructions
- In a hot wok (no oil needed), sauté the squid for a few minutes until it starts releasing liquid. Add a splash of vinegar if you’d like—it helps reduce the smell and sliminess. Strain if too watery and set aside.
- In the same pan, heat a bit of oil. Sauté the ginger until fragrant, then add garlic and onion. If using, add the lemongrass and chilies.
- Add the shrimp paste and sauté for a minute. Pour in the coconut milk and stir. Let it simmer until the sauce starts to thicken. Add a splash of water if it gets too thick, or simmer longer if you want it thicker. Season to taste.
- Add the squid back to the pan. Keep the heat low and simmer for about 15 minutes, or until tender and the sauce has slightly thickened.
- Add malunggay and cook for about 2 minutes. Add watercress and cook just until wilted. Taste and adjust seasoning. Add more chilies if you like extra heat.
- Serve warm with steamed rice.
Notes
- Squid: I used baby squid, but regular-sized is fine too—just cut it into smaller pieces. I took out the ink so the coconut sauce stays light and creamy.
- Coconut milk: Use full-fat coconut milk for a richer sauce. You can add a bit of water if it gets too thick.
- Malunggay: I used fresh malunggay and added some watercress since I had it. You can also use spinach, chili leaves, mustard greens (mustasa), or pechay—any leafy veg that softens but doesn’t fall apart in the sauce.
- Shrimp paste: It adds a savory umami flavor that goes so well with coconut dishes. You can also use fish sauce, smoked fish (tinapa), or dried fish if that’s what you’ve got.
- Lemongrass: An optional ingredient that adds a nice, citrusy aroma.
Ryan
Yum!!!
Nora Reyes
Thank you, Ryan!