Bantayan Direct
SWEET PUSIT PALAD
SWEET PUSIT PALAD
Regular price
₱180.00
Regular price
Sale price
₱180.00
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Sweet Pusit is a Filipino breakfast staple usually dipped in vinegar and paired with white rice and tomatoes. Unlike other dried seafood delicacies, sweetened dried pusit is best-served medium-rare for mild crispiness, chewiness, and texture.
- Lightly sweetened with honey and brown sugar
- Uses low-salinity, all-natural air-drying method
- Vacuum-sealed with BPA-Free, biodegradable food-grade bags for your protection. Extends the storage life and flavor of our product without added preservatives
- Smell-proof and travel friendly
- 100% Satisfaction Guaranteed
How to properly cook Sweet Pusit?
Submerge the pusit in water for 20 to 30 minutes so the pusit stays tender. Fill a large bowl with enough clean water from your faucet to completely cover the pusit.
Rinse thoroughly with running water. Take the pusitout of the bowl and hold it underneath cool running water to rinse off any debris that might still be left on the surface. Gently rub the pusit’s skin to work out dirt that might be stuck under the scales. Shake the excess water off of your pusit so they aren’t dripping wet.
Put all of the dried pusit inside of the bowl and leave it alone for about 30 minutes. The water will moisten the meat and rinse off any excess salt used to dry the pusit out.
Pat dry with a paper towel. It’s okay if the pusit feels a little damp as long as it’s not dripping wet by the time you cook it.
Add 3 tablespoons of lard or vegetable oil to a frying pan. Heat up over medium-low heat. Allow the oil to heat up completely until it starts bubbling and sizzling.
Lay a piece of pusit on its side in the pan, and continue adding the other pieces so they’re evenly spaced. Allow the first side to cook for about 5 minutes, or until the skin looks golden brown.
Extra crispiness can be achieved by deep-frying but make sure to shorten the cooking time to 2 minutes.
If you don’t have room for all of your pusit in the pan, cook it in smaller batches. Dried Pusit can be really smelly when you cook it, so run an exhaust fan or open a window to let the odor escape.
Flip the pusit to cook the other side until the scales are crisp. Use tongs to flip the pieces of pusit over so they cook evenly. Keep the pusit in the pan until you notice the scales getting crispy and starting to separate from one another. Then you can remove them from heat.
Transfer the pusit to a plate lined with paper towels to drain. Let the excess oil drip back into the pan before moving the pusit to the plate. The paper towel will absorb any leftover oil so your pusit stays crispy. Gently pat the pusit without breaking it using another piece of paper towel.
If you want a soggy texture then use you don't need to dry up the extra oil.
Enjoy your pusit while it’s still warm. You can eat your pusit on its own or serve it with sides like tomatoes, chili pepper, calamansi, and onions. To enhance the flavors, even more, try dipping your pusit in coconut or sugar cane vinegar. You can also mix the pusit pieces with rice to make your meal even more filling.
Submerge the pusit in water for 20 to 30 minutes so the pusit stays tender. Fill a large bowl with enough clean water from your faucet to completely cover the pusit.
Rinse thoroughly with running water. Take the pusitout of the bowl and hold it underneath cool running water to rinse off any debris that might still be left on the surface. Gently rub the pusit’s skin to work out dirt that might be stuck under the scales. Shake the excess water off of your pusit so they aren’t dripping wet.
Put all of the dried pusit inside of the bowl and leave it alone for about 30 minutes. The water will moisten the meat and rinse off any excess salt used to dry the pusit out.
Pat dry with a paper towel. It’s okay if the pusit feels a little damp as long as it’s not dripping wet by the time you cook it.
Add 3 tablespoons of lard or vegetable oil to a frying pan. Heat up over medium-low heat. Allow the oil to heat up completely until it starts bubbling and sizzling.
Lay a piece of pusit on its side in the pan, and continue adding the other pieces so they’re evenly spaced. Allow the first side to cook for about 5 minutes, or until the skin looks golden brown.
Extra crispiness can be achieved by deep-frying but make sure to shorten the cooking time to 2 minutes.
If you don’t have room for all of your pusit in the pan, cook it in smaller batches. Dried Pusit can be really smelly when you cook it, so run an exhaust fan or open a window to let the odor escape.
Flip the pusit to cook the other side until the scales are crisp. Use tongs to flip the pieces of pusit over so they cook evenly. Keep the pusit in the pan until you notice the scales getting crispy and starting to separate from one another. Then you can remove them from heat.
Transfer the pusit to a plate lined with paper towels to drain. Let the excess oil drip back into the pan before moving the pusit to the plate. The paper towel will absorb any leftover oil so your pusit stays crispy. Gently pat the pusit without breaking it using another piece of paper towel.
If you want a soggy texture then use you don't need to dry up the extra oil.
Enjoy your pusit while it’s still warm. You can eat your pusit on its own or serve it with sides like tomatoes, chili pepper, calamansi, and onions. To enhance the flavors, even more, try dipping your pusit in coconut or sugar cane vinegar. You can also mix the pusit pieces with rice to make your meal even more filling.
