There are recipes that you cook… and then there are recipes that stay with you.
Rellenong Pusit is one of those.

I still remember the first time I smelled squid sizzling gently in garlic and onions. It wasn’t loud or dramatic—just quiet, comforting, and deeply familiar. That smell alone could stop a conversation mid-sentence. Funny how food does that.

This dish showed up on our table during simple family dinners, never fancy, always special. Someone would always peek into the pan too early. Someone else would fight over the last piece. No one ever complained.

What I love about this authentic rellenong pusit recipe is how humble it is. Squid, eggs, tomatoes, a few pantry staples—and suddenly, you’ve got something that tastes like it took all day (even when it didn’t).

It’s savory, slightly sweet, deeply umami, and somehow comforting without being heavy. The kind of dish that makes rice disappear fast.

I’ve cooked this recipe on busy weeknights and slow Sundays. I’ve tweaked it, simplified it, and come right back to the basics—because honestly? It doesn’t need much help.

If you’ve ever wanted to try a traditional Filipino seafood recipe that feels both nostalgic and doable, this is the one.

Recipe Resume — Why You’ll Want This Now

Simple ingredients, big comfort.
Deeply savory, not fishy.
Perfect with hot rice.
Weeknight-friendly but weekend-worthy.
Classic Filipino flavors, no shortcuts.
Flexible stuffing, forgiving method.
Impressive without trying too hard.
Once you try it, it stays in rotation.

Why This Rellenong Pusit Recipe Is The Only One You’ll Ever Need

This version came from watching my aunt cook—no measuring cups, just instinct. She’d crack eggs straight into the bowl, taste the filling raw (brave woman), and adjust with a shrug.

The first time I made it solo, I overstuffed the squid. Big mistake. Lesson learned. Now? I know exactly when to stop, when to flip, when to lower the heat.

This dish became a staple because it’s honest. No fancy tricks. Just Filipino home cooking at its best.

Cuisine: Filipino / Asian

What You Really Need to Make This Amazing Rellenong Pusit (Simplified)

Medium squid, cleaned (tentacles reserved)
Eggs
Tomatoes, finely chopped
Onion, minced
Garlic, minced
Soy sauce
Salt and pepper
Cooking oil
Optional: breadcrumbs or carrots (very small dice)

How to Master the Perfect Rellenong Pusit (My Secret Method)

Start by gently cleaning the squid—slow hands here. You want those bodies intact. Chop the tentacles finely; they’re flavor gold.

In a bowl, mix the tentacles with eggs, tomatoes, onion, garlic, soy sauce, salt, and pepper. The mixture should feel loose but cohesive, not dry.

Now the stuffing part—don’t rush it. Spoon the filling into the squid tubes, leaving space at the top. Squid shrinks when cooked, and it remembers when you overdo it.

Secure with toothpicks if needed. Heat oil in a pan over medium heat. Lay the squid gently and let them sear without moving too much. You’re building flavor here.

Once lightly golden, lower the heat, cover, and let them cook through slowly. The eggs will set, the squid will stay tender, and everything just… works.

Chef’s Notes and Tips For A Flawless Rellenong Pusit

First—do not overcook. Squid goes from tender to rubbery fast. Medium-low heat is your best friend here. Gentle cooking keeps the texture soft and pleasant.

Second—balance the filling. Tomatoes add moisture and brightness, eggs give structure, soy sauce brings umami. Taste before stuffing. Adjust before it’s too late.

Get Creative! Easy Substitutions and Fun Variations

No tomatoes? Use grated zucchini or bell peppers.
Want more richness? Add a touch of mayo or extra egg yolk.
Prefer spice? A little chili or pepper flakes go a long way.

You can also bake this version for a lighter feel, or slice the cooked squid into rounds for a party-style presentation.

Lighten It Up! Simple Swaps for a Healthier Rellenong Pusit

Use egg whites instead of whole eggs for lower fat.
Pan-sear with minimal oil or air-fry lightly.
Serve with cauliflower rice or sautéed greens.

Naturally gluten-free, high in protein, and surprisingly filling without being heavy.

And There You Have It

Simple. Honest. Comforting.
That’s rellenong pusit.

If you try this Filipino stuffed squid recipe, tell me how it turned out—and don’t forget to explore more traditional Filipino seafood recipes while you’re here.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. What makes this an authentic rellenong pusit recipe?

Authenticity comes from restraint. This recipe sticks to classic Filipino pantry ingredients—eggs, tomatoes, soy sauce—without unnecessary additions. The flavor relies on balance, not excess.

Traditional rellenong pusit recipes were designed to stretch ingredients while still feeling special. That philosophy remains here, making it both nostalgic and practical.

2. How do I prevent squid from becoming rubbery?

Temperature control is everything. Squid should be cooked either very quickly or gently over lower heat—this recipe uses the second method.

Covering the pan allows steam to help set the filling without toughening the squid. Resist the urge to keep flipping.

3. Can I make rellenong pusit ahead of time?

Yes, and it actually reheats well. You can stuff the squid a few hours in advance and keep it refrigerated until cooking.

Leftovers can be gently reheated in a covered pan with a splash of water to prevent drying out.

4. Is rellenong pusit healthy?

Squid is naturally high in protein and low in fat. When pan-seared lightly, this becomes a nutrient-dense dish.

Adjusting oil and egg quantity easily turns this into a lighter Filipino seafood recipe without sacrificing flavor.

5. Can I bake instead of fry?

Absolutely. Baking works well at moderate heat with a lightly greased dish.

The texture will be slightly different—less crisp, more tender—but still delicious and lighter overall.

6. What should I serve with rellenong pusit?

Steamed rice is classic and honestly unbeatable. The filling begs for it.

You can also pair it with sautéed vegetables or a simple cucumber salad for balance.

7. Can I freeze stuffed squid?

It’s best fresh, but you can freeze it uncooked if needed. Wrap tightly and thaw slowly in the fridge.

Cook gently after thawing to maintain texture.

8. Is this recipe beginner-friendly?

Very. The steps are forgiving, and the filling is flexible. Even if it’s not picture-perfect, it will still taste right.

That’s the beauty of traditional Filipino recipes—they welcome you in, even when you’re learning.