Every year, January allows us to reinvigorate ourselves, and there's no better way to do it right than going Local, Organic and Exotic! The emerging trend towards healthier, high-quality and fresher foods that are also gentle on the environment and the quest to find the most exotic ingredient has become conventional to both commercial and home kitchen ....
And here's my take on Philippine Bush Food ....
Pako Stuffed Squid with Black Coconut Cream Sauce
Ingredients
2 large squids
salt and pepper
Stuffing:
a bunch of Pako or Fiddleheads, trimmed
1/2 pc White Onion(medium), chopped
2 cloves Garlic, chopped
2-3 pcs Tomatoes, seeded and chopped
Pepperflakes (optional)
Olive Oil
Sauce:
Squid Ink
2 cups Coconut Cream
Salt and Pepper
Procedure
Clean Squid, save the ink
In a pan, saute onion and garlic. Add tomatoes and pako. Simmer util pako is tender but still crunchy. Set aside.
Gently stuff the squid with the pako mixture filling the squid evenly. Secure open end with a tooth pick.
In a grill pan, add olive oil over a moderate high heat. Place squid, cook until they are firm and white and a little brown on all sides (about 3-5 minutes)
For the sauce, combine ink and coconut cream. Reduce to half. Season with salt and pepper.
Food Note :
1. Pako or fiddlehead fern has been popular in European, Native American and Asian diet for thousands of years. It has a clean asparagus taste that makes it suitable for a whole variety of dressings to accompany it. It contains various vitamins and minerals, as well as omega-3 and omega-6 fatty acids. They are antioxidants and rich in potassium.
2. Recipe published on Cook Magazine- January 2012 Issue
