My Expat Daddy's Cuttlefish Kilawin

I would have titled it as Kilawing Pusit, as cuttlefish being a mollusk, belongs to the same class as squids and octopuses. Last week, our Expat Daddy with a large garbage bag full of cuttlefish which he bought from his fishermen friends (if you've been following this blog, by now you would have already known about the Expat Daddy's circle of friends! LOL!). 
Oh my, you can just imagine my shock when I saw those fresh cuttlefishes, some still breathing! It's really something more than we can handle. Thing is, the Fam is not really into mollusks. Aside from the times that our Big Ate craves for Calamares (which I have also posted here), we are not really big on adobong pusit and so I don't really know much when it comes to ways to cook the cuttlefish. 
It was a good thing that the Expat Daddy's relatives are coming over to the rescue and take these mass of seafood off our hands. 
But before they go, they opted to grill some of them and a couple make into Kilawin. And oh wow! Was it good! Admittedly, I didn't even want to taste it in the beginning as it is something new to me but it was such a pleasant surprise to the palate. The cuttlefish is sweet and soft, not chewy at all and combined with the marinade it was such a delish appetizer! It's like eating gummy bears, hahaha! And now I start to drool. :)
Preparing the dish is no different from the Tuna Kilawin that our Expat Daddy also makes, only difference is in the preparation where the cuttlefish is first cleaned, skinned and washed with very hot water before mixing it with the marinade.


Ingredients:
2 medium cuttlefish, cleaned and sliced
1 medium onion, finely sliced
4 cloves garlic, finely chopped
ginger (about 1in size), finely chopped
2 chili peppers, finely chopped (optional if you want it hot)
1 cup apple cider vinegar
2 tbs lemon juice
1 tsp salt (adjust as desired)
1 tsp white pepper
spring onion, chopped

Method:
After cleaning and skinning the cuttlefish, wash and dip into hot water to slightly cook the meat. Remove and drain of excess liquid. Set aside. 
Prepare the marinade by mixing all the ingredients in a bowl. Taste first if the desired combination of salt and sour is achieved. Adjust as required. Mix well to blend the flavors perfectly.
Mix in the cuttlefish and toss. Taste to ensure desired blend of flavors is maintained. 

Transfer into a serving bowl, garnish with spring onion and serve. Enjoy!

Mommy Tip: To save leftovers, Drain excess juices and transfer into a resealable container. Serve cold. 

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Kilawing Labanos

My Expat Daddy's Sweet & Spicy Adobo

Ensaladang Talong (Eggplant Salad)