Stuffed Squid (Binusog na Pusit)

Description:
Other than the traditional, adobong pusit, this recipe makes a difference, especially if you choose the bigger variety or what we Filipinos call "Lumot." One big lumot can actually serve 3-4 people (of course, depending on one's appetite! - in which case, just double the ingredients!

Ingredients:
1 kg squid or 2 big pcs of Lumot. -
Season the squid/lumot with:
Salt, pepper, just enough Knorr Seasoning, and Maggi chili sauce.
For the Filling: Mix and combine the following:
2 large tomatoes. chopped
1 large onion, chopped
1/2 cup cilantro, chopped
1 tbsp. garlic, chopped finely
Dash of Ginger powder (you may use fresh ginger, chopped very finely)
1 small pc. of bouillon (chicken or seafood) - dissolved in 1 cup cold water.
Dash of Salt, and seasoning your choice.
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Directions:
Clean, remove ink sacs and cut off the tentacles and head
Season with some salt and white (not black) pepper.

Stuff the squid with the chopped tomatoes, onions, etc.
Cover and seal the squid opening using a toothpick, taking care that the toothpick secures the opening well.
Before grilling - be sure to season the squid some more.
Add 1 tbsp of oil to the remaining marinade after stuffing -
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Grill while occasionally basting with the marinade
Test for doneness by using a fork.
Remember that squids usually turn "leathery" when overcooked.
Slice and serve while hot.

For variety - this recipe may also be deep fried in which case -dip the squids into 2 eggs and drege in flour before frying!