Rellenong Pusit (Stuffed Squid)

CARROT COULIS:
1. Chop 2 large carrots, 2 medium white onions and 4 cloves of garlic.
2. Boil in 3 cups of chicken stock and season with salt and pepper.
3. Once fork tender drain and puree in a food processor or use an immersion blender together with a cup of the stock. Set aside.

SQUID STUFFING:
1. Remove the head, spine and skin. Be careful not to tear off the flaps.
2. Chop the tentacles and set aside.
3. Sauté in 2 tsp oil, 1 medium white onion (minced) and 2 cloves garlic (minced), until translucent. Do not burn.
4. Add 250 grams of ground pork.
5. Add 1 green and 1 red bell peppers (diced) and the chopped squid tentacles.
6. Add ¼ cup of cilantro (rough chop) and season to taste.
7. Once cooked, tightly pack the squid with the stuffing and hold in place with 2 tooth picks placed in a criss-cross fashion.
8. Braise the stuffed squid in the carrot coulis until cooked.

To serve, ladle in the carrot coulis on a plate and place the sliced stuffed squid in the center. I just garnished it with cilantro leaves and the black stuff is just the squid ink that I sautéed in garlic and oil.