This seafood dish gives ubod another role on your plate
3 cups packed fresh spinach leaves, tough stems removed
1 tbsp. coconut oil
1 tsp. finely minced garlic
1/4 cup finely minced onion
1 cup diced fresh hearts of palm (ubod)
1 1/2 cups chopped shrimp
2 egg whites
1 tbsp. minced parsley
10 to 12 medium-sized squids, cleaned, peeled, tentacles removed and cavity emptied
2 tbsp. coconut oil
1 tbsp. finely minced garlic
1/4 cup finely minced onions
2 tbsp. minced ginger
1 tsp. sh sauce (patis)
1 1/2 cups coconut milk
1 tsp. chili powder
Salt and freshly ground pepper to taste
- Plunge the spinach into salted boiling water for 1 minute. Immediately rinse in cold water and squeeze out water. Chop and set aside.
- To make the filling, heat the oil and fry the garlic until golden. Add onions and stir for about 4 minutes until soft. Add the hearts of palm, chopped spinach, and 1 cup of the shrimp. Toss until cooked through, for about 2 to 3 minutes. Season with salt and pepper. Transfer to a bowl and let cool.
- Combine the remaining 1/2 cup shrimp, egg whites, and parsley in a blender, and purée into a paste. Add to the cooked shrimp filling, and mix well.
- Stuff the squid with the filling. Set aside any leftover filling.
- In a sauté pan, heat oil and fry the squids until golden brown, about 2 minutes on each side. Transfer to a plate and keep warm.
- To make the sauce, remove most of the oil from the pan except for 1 tbsp. Reheat oil, add garlic, and toss until golden. Add onion and ginger and stir for about 4 minutes until soft. Add fish sauce and leftover lling and stir until cooked through, for about 2 minutes. Add coconut milk, and constantly stir the mixture until it starts to boil. Reduce to a simmer, stir in chili powder, and add the stuffed squid. Cover the pan and let simmer for 10 minutes, stirring occasionally. Season as needed.
- Transfer squid onto a plate. Slice each squid into two to four round pieces and serve.
This recipe was originally published in Northern Living, Nov. 2017.