Ginataang Pusit with Malunggay
Creamy squid in coconut milk with malunggay and a touch of heat.
Servings 6
Calories 504kcal
Cost $14-$16
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.
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