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Ginataang Pusit with Malunggay on a bowl
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Ginataang Pusit

Squid simmered in coconut milk with shrimp paste, chilies, and malunggay.
Course Main Course, Main Dish
Cuisine Filipino
Diet Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 504kcal
Author Nora Rey
Cost $14-$16

Equipment

  • Wok or wide pan

Ingredients

  • 2 pounds small squid cleaned; ink sac removed
  • 1 tablespoon vinegar
  • 1 thumb-size ginger sliced into thin strips
  • 4 cloves garlic minced
  • 1 medium onion chopped
  • 1 stalk lemongrass (minced or smashed) optional
  • 1 tablespoon shrimp paste raw or sautéed
  • 3 cups coconut milk adjust to taste
  • 2-4 green or red chilies (sliced or whole) adjust to taste
  • 3 cups malunggay leaves
  • A small bunch of watercress roughly chopped
  • Fish sauce, salt, and pepper  to taste
  • Neutral oil

Instructions

  • Remove the innards, beak, cartilage, and ink sac. Cut larger squid into smaller pieces.
  • Over high heat (without oil), sauté the squid for a few minutes or just until it releases some liquid. Add a splash of vinegar, if using. Drain any excess liquid and set the squid aside.
  • In the same pan over medium heat, add a little oil. Cook the ginger until fragrant. Add the garlic, onion, lemongrass, and chilies. Sauté for a few minutes.
  • Add the shrimp paste and cook for a minute. Pour in the coconut milk and stir. Season to taste with fish sauce or salt and black pepper. Simmer uncovered until slightly thickened.
  • Return the squid to the pan. Simmer over low heat for about 15 minutes, stirring occasionally, until tender.
  • Add the malunggay and watercress, if using. Cook for about 2 minutes, just until wilted. Taste and adjust the seasoning.

Notes

  • Squid: Baby or regular squid will work. Cut larger squid into smaller pieces. Remove the ink to keep the sauce light in color.
  • Coconut milk: Use full-fat coconut milk. Add a little water for a thinner sauce.
  • Malunggay: I used fresh malunggay and added some watercress. You can also use spinach, chili leaves, mustard greens, 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, or dried fish.
  • Lemongrass: An optional ingredient that adds a nice, citrusy aroma.

Nutrition

Calories: 504kcal | Carbohydrates: 28g | Protein: 37g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 381mg | Sodium: 643mg | Potassium: 1066mg | Fiber: 1g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 292mg | Calcium: 614mg | Iron: 6mg