BBQ · Grilled · Lutong Bahay (Daily Menu) · Seafood

Binusog na Pusit (Inihaw)

Inihaw na Pusit (Binusog)
Inihaw na Pusit (Binusog)

Binusog Na Pusit (Inihaw)


  • 6 pcs medium-size squid, cleaned and ink sac removed
  • 2 tablespoon soy sauce
  • 2 tablespoon chili/hot sauce (or ketchup if you prefer not spicy)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 4 pieces tomatoes, minced
  • 2 pieces onions, minced
  • ½ cup wansoy (coriander leaves), minced
  • 1 tablespoon garlic, minced
  • ½ tablespoon ginger, minced
  • salt and pepper

Bamboo skewer, soaked in water


  1. Marinate the squid with soy sauce, Worcestershire sauce, chili sauce, salt and sugar overnight. When you’re ready to start cooking. (Don’t forget to make an extra marinade/sauce for basting/grilling).
  2. For the filling: Combine all the minced ingredients in a bowl and stuffed it inside the marinated squid. Seal it using a bamboo stick or skewer. Slit the belly part as seen in the photo before grilling.
  3. Prepare the charcoal griller and brush the grills with oil.
  4. Once the grill is very hot, grill the squid for about 1-2 minutes on each side. Make sure not to overcook the squid, it will turn rubbery when overcooked.
  5. Brush it with the extra marinade to keep it moist and juicy.
  6. Serve hot and enjoy! Don’t forget the toyomansi dipping sauce with minced onions and chilis.