Wednesday, February 15, 2006
It has fresh chilli, a dash of sugar, tomatoes, and of course, squid. Saba squid or just any canned calamares can be used for this dish. But it tastes a lot better if it's fresh. About Php150 per kg as of press time, according to my Mom. :-)
I am not really sure if Guisadong Pusit is a native Kapampangan food. But I sure know that so far it's the Kapampangan version that tastes the best. How sure am I? It's the only version I've ever tasted. Hehe..
It's the cooking technique which distinguishes our pusit. Singcotsa then guisa. Will you give us your recipe?Post a Comment