Last Friday, the younger sister of my father-in-law from Australia gave us a 3 day visit. She arrived last April 20 and will leave on May 12. Upon learning that my mother-in-law got hospitalized she went for a visit. Yesterday (Sunday), she was fetched by her sons so we prepared something for lunch. Part of the menu is this grilled lumot (big squid). Pictures below is Tita during her city tour in Australia.
Ingredients:
- 4 pieces lumot, cleaned
- 4 pieces tomatoes, diced
- 4 pieces onions, diced
- 2 packs Eden cheese (small packs), diced
- 1 small can of Pineapple juice
Sauce:
- Soy sauce
- Lemon juice
- Siling labuyo (hot chili peppers)
Grilling preparations:
Soak the cleaned lumot in one small can of pineapple juice 30 minutes before grilling. While waiting for that mixed the diced tomatoes, onions and cheese. When the lumot is done, put the filling (mixed ingredients) inside the lumot. To avoid the ingredients from spilling while grilling it, put at least two toothpicks on the opening of the lumot. Grill the lumot on medium flame for 8-10 minutes or until it turns reddish. High flame will dry the lumot and makes it taste bitter. After grilling, cut it into parts and arrange it in a plate.
Soak the cleaned lumot in one small can of pineapple juice 30 minutes before grilling. While waiting for that mixed the diced tomatoes, onions and cheese. When the lumot is done, put the filling (mixed ingredients) inside the lumot. To avoid the ingredients from spilling while grilling it, put at least two toothpicks on the opening of the lumot. Grill the lumot on medium flame for 8-10 minutes or until it turns reddish. High flame will dry the lumot and makes it taste bitter. After grilling, cut it into parts and arrange it in a plate.
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